Broccoli’s popularity soared in the health-conscious eighties, when it became
known as a high-fiber, anticancer vegetable (along with other cruciferous veggies).
• 3 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3/4 teaspoon salt
• 1/4 teaspoon minced garlic
• 6 tablespoons olive oil
• 1 tablespoon chopped fresh parsley
• 2 large bunches (3 lbs.) broccoli
• 1 teaspoon salt
• 1 large head romaine lettuce, torn into bite-size pieces
• 1 head Boston lettuce, torn into bite-size pieces
• 2 red bell peppers, cut into strips
1. Make dressing: Whisk vinegar, mustard, the 3/4 teaspoon salt and the garlic in
small bowl. Gradually whisk in oil. Stir in parsley.
2. Cut broccoli into small florets. (Reserve stalks for another use.) Heat 2 quarts
water and the 1 teaspoon salt to boiling in saucepot. Add broccoli and cook 30
seconds. Drain and rinse under cold water.
3. Combine torn lettuces, bell peppers and broccoli in large salad bowl. Add
dressing; toss well. Makes 12 servings.
Make-Ahead Tip: The salad and dressing can be made ahead. Cover and refrigerate separately up to 4 hours.
Nutrition facts per serving: 95 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 220 mg sodium, 7 g carbohydrate, 3 g protein.