Parmesan, red onions and pecans contribute flavor and texture to this quick and easy broccoli salad that makes a great easy side dish for almost any protein. If you have leftovers, toss them with pasta for lunch the following day.
Nutrition per serving may change if servings are adjusted.
8 cups broccoli florets (2-inch pieces)
⅓ cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
1 teaspoon Dijon mustard
¾ teaspoon kosher salt
½ cup thinly sliced red onion
½ cup shaved Parmesan cheese
¼ cup chopped toasted pecans
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.
Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.
Add Parmesan and pecans to the salad, toss gently and serve.
199 calories;17 g fat(3 g sat); 3 g fiber; 8 g carbohydrates; 5 g protein; 71 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 2,896 IU vitamin A; 89 mg vitamin C; 111 mg calcium; 1 mg iron; 366 mg sodium; 349 mg potassium
Vitamin C (148% daily value), Vitamin A (58% dv)