Name: Green Goddess Broccoli Salad
Total time: 40 min
Ingredients: 3 tablespoons olive oil; 3 cloves garlic, minced (1 Tbsp.); ½ cup low-fat mayonnaise; ¼ cup low-fat buttermilk; ¼ cup chopped fresh flat-leaf parsley; 1 ½ tablespoons minced fresh chives; 1 tablespoon chopped fresh tarragon; 2 oil-packed anchovy fillets, drained; 2 teaspoons lemon zest; 2 tablespoons lemon juice; ¼ teaspoon salt; ¼ teaspoon ground pepper; 2 heads broccoli (about 1 3/4 lbs.), tops cut into small florets, stems peeled and cut into matchsticks; 1 carrot, shredded (1/2 cup); 1 tablespoon unsalted dry-roasted sunflower seeds

Directions

Step 1

To prepare dressing: Combine oil and garlic in a small skillet over low heat. Let sizzle for 1 minute, then transfer to a food processor. Add mayonnaise, buttermilk, parsley, chives, tarragon, anchovies, lemon zest, lemon juice, salt, and pepper; process until smooth.

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Step 2

To prepare salad: Bring a large pot of water to a boil. Place a large bowl of ice water beside the stove. Add broccoli florets to the pot; cook just until bright green and tender-crisp, 1 to 2 minutes. Using a slotted spoon, immediately transfer to the ice water. When cool, drain in a colander and pat dry with a clean kitchen towel.
Step 3

Combine the broccoli florets, broccoli stems, and carrot in a large serving bowl. Add the dressing and toss to coat. Sprinkle with sunflower seeds.

Tips

To make ahead: Refrigerate dressing (Step 1) for up to 2 days.

Nutrition Facts

Serving Size: about 1 cup

Per Serving:

112 calories; protein 3.4g; carbohydrates 11.3g; dietary fiber 4.8g; sugars 2.3g; fat 7.2g; saturated fat 0.9g; cholesterol 1.2mg; vitamin a iu 2876.7IU; vitamin c 70.2mg; folate 115.7mcg; calcium 61.5mg; iron 1mg; magnesium 26.7mg; potassium 363.7mg; sodium 300.9mg.

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Ingredients

Directions

Tips

Nutrition Facts

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Ingredients

Directions

Tips

Nutrition Facts