SPRING BROCCOLI
2 cups broccoli florets
1/4 cup diced purple onion
1/4 cup diced yellow bell pepper
1/4 cup chopped pimientos
FOR THE DRESSING:
1 tablespoon extra virgin olive oil
1 tablespoon frozen orange juice concentrate, thawed
1/2 tablespoon rice vinegar
2 cloves garlic, minced
1/2 tablespoon minced fresh parsley
1/8 teaspoon dried marjoram
salt and pepper (to taste)
1 pinch cayenne pepper
Steam the broccoli for 2 to 3 minutes, or until it is bright green. Transfer it to a medium bowl. Add the onion, yellow pepper and pimento.
In a small bowl, whisk together the olive oil, orange juice concentrate, rice vinegar, garlic, parsley, marjoram, salt, pepper and cayenne. Toss the dressing with the broccoli.
Serve at room temperature or cold.
Servings: 4
Source: American Institute for Cancer Research
2 cups broccoli florets
1/4 cup diced purple onion
1/4 cup diced yellow bell pepper
1/4 cup chopped pimientos
FOR THE DRESSING:
1 tablespoon extra virgin olive oil
1 tablespoon frozen orange juice concentrate, thawed
1/2 tablespoon rice vinegar
2 cloves garlic, minced
1/2 tablespoon minced fresh parsley
1/8 teaspoon dried marjoram
salt and pepper (to taste)
1 pinch cayenne pepper
Steam the broccoli for 2 to 3 minutes, or until it is bright green. Transfer it to a medium bowl. Add the onion, yellow pepper and pimento.
In a small bowl, whisk together the olive oil, orange juice concentrate, rice vinegar, garlic, parsley, marjoram, salt, pepper and cayenne. Toss the dressing with the broccoli.
Serve at room temperature or cold.
Servings: 4
Source: American Institute for Cancer Research
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