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Name: Broccoli Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 lg Garlic minced; 1/2 ts Salt; 1/4 ts Black Pepper freshly ground; 2 tb Lemon juice; 1/4 c olive oil; 2 lb Broccoli

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INGREDIENTS

1 lg Garlic ; minced
1/2 ts Salt
1/4 ts Black Pepper ; freshly ground
2 tb Lemon juice
1/4 c olive oil
2 lb Broccoli

Servings

INSTRUCTIONS

These are not excatly on the theme, so I hope it is ok to post them.I thought that they sounded interesting.These were featured in The Vegetarian Voice ,an EMail Newsletter I get from the Mining Co. http://vegetarian.miningco.com/gi/pages/mmail.htm Recipe By : The Jewish Vegetarian Year Cookbook On a cutting board, sprinkle the salt over the garlic. With the edge and tip of a large knife, mash them together into a puree. Place in a small bowl and add pepper and lemon juice. Gradually whisk in oil. Trim the broccoli, cut it in spears and steam until just tender. Dress with the vinaigrette. Serve at room temperature. NOTES : "The Jewish Vegetarian Year Cookbook," by Rosa Rasiel and Roberta Kalechofsky. To be released in Spring 1999. Posted to JEWISH-FOOD digest by Joyce Rosenfield on Nov 12, 1998,

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 6 Servings

Calories: 75
Calories from Fat: 25 (33%)

Amt Per Serving		% DV

	Total Fat 2.8g	4 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 49.8mg		2 %
Potassium 493.9mg		13 %
Total Carbohydrate 11.3g		3 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 7.2g
Protein 4.3g		6 %
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Calories per serving: 75

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