Broccoli Salad with Sherry Vinaigrette

Broccoli Salad with Sherry Vinaigrette

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From: EatingWell Magazine, March 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Add Parmesan and pecans to the salad, toss gently and serve.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (148% daily value), Vitamin A (58% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 fat, 1 vegetable, ½ high-fat protein

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