Citrus-Pine Nut Broccoli Slaw

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For a fresh take on salad, we created a broccoli slaw seasoned with Dijon mustard, as well as the zests and juices of a lemon and an orange. Chopped dried apricots add a sweet touch while toasted pine nuts offer a savory crunch. Alison Ladman, The Associated Press

Citrus-Pine Nut Broccoli Slaw

Total Time: 15 minutes

Yield: 8 servings

Citrus-Pine Nut Broccoli Slaw

The Associated Press

Ingredients

  • Zest and juice of 1 orange
  • Zest and juice of 1 lemon
  • 1 tablespoon white balsamic or sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 heads broccoli, very finely chopped (about 6 cups)
  • 1/4 cup finely chopped dried apricots
  • 3 scallions, thinly sliced
  • 1/4 cup toasted pine nuts

Instructions

  1. In a medium bowl, mix together the zests and juices of the orange and lemon. Whisk in the vinegar, mustard, salt, pepper and olive oil. Add the broccoli, apricots and scallions and mix well. Transfer to a serving dish and sprinkle with the pine nuts.

Notes

Nutrition information per serving: 100 calories; 60 calories from fat (60 percent of total calories); 7 g fat (0.5 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 2 g fiber; 4 g sugar; 3 g protein; 180 mg sodium.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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