Marinated broccoli matchsticks

6 Servings

Ingredients

Quantity Ingredient
5½ cup Julienne-cut broccoli stalk, (2 x 1/4-inch)
2½ cup Diced seeded tomato
2 tablespoons Lemon juice
2 teaspoons Olive oil
½ teaspoon Salt
⅛ teaspoon Pepper
2 Garlic cloves, crushed
¼ cup Grated fresh Parmesan cheese

Directions

Combine broccoli and tomato in a bowl; toss well, and set aside.

Combine lemon juice and next 4 ingredients in a blender, and process until smooth.

Pour over the broccoli mixture, and toss well. Cover and marinate in refrigerator for 1 hour. Sprinkle with cheese. Yield: 3 cups (serving size: ½ cup).

Per serving: 59 Calories; 3g Fat (39% calories from fat); 4g Protein; 7g Carbohydrate; 3mg Cholesterol; 259mg Sodium NOTES : Serve the leftover broccoli florets with dips or toss them in a delicious antipasto salad.

Recipe by: Cooking Light, Nov/Dec 1994, page 180 Posted to MC-Recipe Digest V1 #406 by igor@... on Jan 28, 1997.

Related recipes