Try this Broccoli Salad with Peanut Vinaigrette recipe, or contribute your own.
Suggest a better descriptionBring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain. Grind nuts in a blender or food processor until fine, being careful not to overprocess. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B15 broadcast 05-28-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-22-1998 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (122g) | ||
Recipe Makes: 6 | ||
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Calories: 177 | ||
Calories from Fat: 126 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14g | 19 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 176.5mg | 6 % | |
Potassium 353.2mg | 9 % | |
Total Carbohydrate 9g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 5.5g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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