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(3 votes, average: 4.30 out of 5)
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Servings: 2
Prep time: 15
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 favorites was using almond butter instead of mustard. It adds a nutty, rich flavor to salads. Because almond butter is so rich in oils, you need less to make the dressing. Try it in this Broccoli Salad with Almond Vinaigrette recipe.
Preparation
- 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.
- In a medium bowl, whisk together the olive oil, red wine vinegar, almond butter and salt. Stir in the raisins and toasted almonds.
- Toss the broccoli in the dressing. Taste for seasoning. Serve immediately at room temperature or store in the refrigerator.
Ingredients:
Nutritional Information
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
*per serving
Ann's Tips and Tricks
I like red wine vinegar, but cider vinegar is also very good in this dressing
