Broccoli Salad with Almond Vinaigrette- anti-cancer recipe- cook for your life

Broccoli Salad with Almond Vinaigrette

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 2 servings
Carrot Icon for Number of Ingredients Size 7 ingredients

I was a strict vegetarian for many years, and during that time, I branched out into making a lot of different dressings to jazz up my salads and add some protein. One of my...


Ingredients


  • 3 cups 1-inch broccoli florets
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons almond butter
  • Salt, to taste
  • 2 tablespoons raisins
  • 3 tablespoons toasted slivered almonds

Nutrition Facts

Calories

354 cals

Fat

30 g

Saturated Fat

3 g

Polyunsaturated Fat

6 g

Monounsaturated Fat

20 g

Carbohydrates

19 g

Sugar

7 g

Fiber

4 g

Protein

10 g

Sodium

386 mg

Directions

  1. Bring 6 cups of salted water to a rolling boil. Drop the broccoli in and boil for 4 minutes or until slightly tender but still crisp. Drain and run the broccoli under cold water. Gently squeeze out the florets and dry with paper towels.
  2. In a medium bowl, whisk together the olive oil, red wine vinegar, almond butter and salt. Stir in the raisins and toasted almonds.
  3. Toss the broccoli in the dressing. Taste for seasoning. Serve immediately at room temperature or store in the refrigerator.

Chef Tips

I like red wine vinegar, but cider vinegar is also very good in this dressing

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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