Roasted Broccoli Salad
1) Prep: Wash and dry broccoli. Cut the broccoli into bite-sized florets. Quarter and deseed the lemon. Preheat oven to 450 degrees.
2) Place the broccoli on a sheet pan. Drizzle with olive oil; season with salt, pepper and a big pinch of the spice blend. Toss to thoroughly coat; arrange in a single, even layer.
3) Roast 16 to 18 minutes, or until browned and tender when pierced with a fork.
4) Remove from the oven (leaving the oven on) and set aside to cool for about 5 minutes.
5) Once cool, transfer to a large bowl. Add the arugula and the juice of all 4 lemon wedges. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Transfer to a serving dish.
** BLUE APRON RECIPE **
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 48 | ||
Calories from Fat: 5 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 42.1mg | 1 % | |
Potassium 450.5mg | 12 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 6.5g | ||
Protein 3.9g | 6 % | |
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: 48
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