Broccoli with Sun-Dried Tomatoes and Pine Nuts
Broccoli with Sun-Dried Tomatoes and Pine Nuts might be just the side dish you are searching for. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 180 calories, 5g of protein, and 13g of fat each. From preparation to the plate, this recipe takes approximately 45 minutes. Only It is a good option if you're following a gluten free, primal, and whole 30 diet. A mixture of balsamic vinegar, broccoli, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Cut broccoli into 1 1/2-inch florets. Peel stems, cut in half lengthwise, and cut into 1/2-inch-thick slices on the diagonal.
Combine balsamic vinegar, garlic, olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, whisking well.
Add 1/2 teaspoon salt to a pot of boiling water.
Add broccoli stems to pot and cook for 2 minutes.
Add broccoli florets to pot and cook for another minute, or until bright green. Rinse and drain.
Combine the broccoli, sun-dried tomatoes, pine nuts, and balsamic mixture; toss well.
Sprinkle 1/4 teaspoon each of salt and pepper on salad; drizzle with Champagne vinegar.