By: Co+op,
Reprinted with permission from grocery
Recipe Information
Total Time: 20 minutes
Servings: 4-6
Blanching the broccoli and carrots preserves the flavors and health benefits in this bright and tasty salad.
Ingredients
1 pound broccoli florets
1/3 pound carrots, peeled and cut into 1-inch coins
1 cup canned cannellini beans, rinsed and drained
1/4 cup banana peppers, thinly sliced, stems removed
1/4 cup lemon juice
2 tablespoons olive oil
1 1/2 tablespoons apple cider vinegar
1 tablespoon honey
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Preparation
In a large pot of salted, boiling water, blanch the carrots for about 3 minutes, then add the broccoli florets and cook 2-3 more minutes until just tender. Drain and plunge the veggies into a bowl of ice water to retain the broccoli’s color and prevent overcooking. Drain thoroughly once cooled. In a large bowl, whisk together the lemon juice, olive oil, vinegar, honey, garlic and spices. Add the broccoli, carrots, beans and banana peppers and toss gently.
Serving Suggestion
Making this salad a few hours ahead of time allows the flavors to meld. Like your herbs fresh? Substitute 1 tablespoon of freshly minced oregano leaves for the dried oregano leaf.
Nutritional Information
Calories: 243, Fat: 5 g, Cholesterol: 0 mg, Sodium: 51 mg, Carbohydrate: 39 g, Dietary Fiber: 14 g, Protein: 12 g
https://www.grocery.coop/recipes/mediterranean-broccoli-salad/