Wednesday, November 19, 2008

Roasted Broccoli Salad With Sun-Dried Tomatoes

When my little one asked for a second bowl of this salad for a snack, I knew it was a keeper! The crunchy broccoli, toasted nuts, sweet-chewy sun-dried tomatoes, and creamy cheese combine to make a very flavorful and tasty salad. It is a great salad to make year around especially when other salad veggies may be scarce.

It is a great vegan salad as well if you omit the cheese.

4 to 6 Servings


1 lb Broccoli
1/4 cup marinated Sun-dried tomatoes (2 to 4 pieces), drained
1 clove Garlic, minced finely
1 Tbsp + 1 tsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
1 tsp of Lime juice
Freshly ground Black Pepper
salt to taste
2 Tbsp Pine nuts, Pecans, or Walnuts, toasted
2 oz. plain vegetarian Goat Cheese or Feta (Optional)


Toast the nuts by baking for about 7 or 8 minutes in a 350 degree F oven; cool.

Wash and cut the broccoli into bite size pieces. Peel and use the stems also. Pour 1 teaspoon of the Olive Oil in a baking pan and toss the Broccoli with a pinch of salt. Roast in a 375 degree F oven for 10 minutes stirring once or twice. Let cool.

Alternately, steam until just barely tender; plunge into ice-water, and drain thoroughly. Let cool.

Slice the sun-dried tomato pieces into thin strips.

Make the dressing: combine the rest of the olive oil, balsamic vinegar, garlic, pepper, and salt in a bowl. Add one squirt of fresh lime juice to sparkle the flavor.

Mix the broccoli with the dressing just before serving (the acid in the vinegar changes the broccoli's color if mixed too far in advance).

Place the dressed broccoli on a serving platter; top with the sun-dried tomato pieces, crumbled cheese, and the nuts on top.

Serve immediately with additional freshly ground black pepper.

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