TIP OF THE DAY: Broccoli Salad
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“Salad” isn’t limited to leafy greens. Even in the vegetable community, there are salads aplenty made from other veggies—cabbage, carrots, green beans and potatoes, for example.
Broccoli salad deserves more attention. It’s rich in powerful, cancer-fighting antioxidants, phytonutrients and carotenoids, which are missing in any significant level in most lettuces. So today’s tip is: Make a broccoli salad. As with lettuce, there are many different ways you can combine and dress it, incorporating the global pantry of spices and other ingredients. This recipe, from LoveBeets.com, adds healthy, crunchy seeds. It’s a quick, easy, healthful salad; great for lunch or as an appetizer with dinner. Prep time 5 minutes, cook time 5 minutes. |
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RECIPE: BROCCOLI, BEET & TOASTED SEED SALAD WITH LEMON DRESSING Ingredients For 4 Servings |
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For Lemon Dressing
1. MAKE dressing: Whisk together the oil and lemon juice. Season with salt and pepper. Set aside.S 2. STEAM the broccoli for 3 to 4 minutes until just tender but with a little bite. (The more slender broccolini and rabe will take less time.) While the broccoli is cooking… 3. TOAST the seeds over medium heat in a small frying pan. Add soy sauce and cook over medium heat, tossing regularly to completely coat, for about 3 minutes until the seeds are crisp and golden. Take care not to burn them or they will taste bitter. |
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4. ARRANGE the cooked broccoli and beet wedges on a plate, drizzle the dressing over them and sprinkle with the toasted seeds and chives. Serve hot or chilled.
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