Warm Broccoli Salad with Lemon Dressing
Recipe from
Vegetarian Times
A hint of fresh lemon juice and lemon zest add a subtle yet elegant tang to this springtime full-meal salad fine for lunch or dinner. To make this meal fully health-oriented, serve the salad with bran muffins scented with lemon extract or grated lemon zest, and follow up with a lemon-based dessert such as lemon bars with lemon sorbet. To drink? Iced or hot lemon tea, of course, if you want something nonalcoholic.
Servings:
Serves 4
Ingredients
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9 ouncesfresh tortelloni, flavored or plainsee savings
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1/4 cupplus 1 teaspoon olive oilsee savings
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8 ouncesbroccoli floretssee savings
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6 ouncesextra-firm tofu, drained and dicedsee savings
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1 1/2 teaspoonsDijon-style mustardsee savings
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1/2 teaspoononion powdersee savings
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1 1/2 tablespoonsfresh lemon juicesee savings
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Zest from 1 lemonsee savings
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Salt and freshly ground black pepper to tastesee savings
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4 tablespoonstoasted pine nuts for garnishsee savings
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Directions
1.
Bring a large pot of lightly salted water to a boil over medium heat. Add pasta, and cook until it floats to surface, about 4 minutes. Remove from heat, and drain. Toss with 1 teaspoon oil to prevent sticking.
2.
Meanwhile, bring a second pot of water to a boil over medium heat. When boiling, add florets, and blanch for about 3 minutes, or until color turns bright green and stems are just tender. Remove from heat, drain and rinse briefly under cold water. Put diced tofu, tortelloni and broccoli florets into a large serving bowl.
3.
Combine 1DA4 cup olive oil, mustard, onion powder, lemon juice, zest, salt and pepper, and whisk to combine well. Drizzle dressing over broccoli, and toss to combine. Garnish with pine nuts, and serve.
Tips:
Wine Suggestions: This terrific pasta dish pairs well with a crisp Italian Pinot Grigio. The Tiamo Pinot Grigio Garganega is one option, or try the milder Pieropan Soave Classico to balance the lemony flavor.
Nutrition information
Per serving: Calories 410, Total Fat 26 g, Saturated Fat 5 g, Cholesterol 110 mg, Sodium 200 mg, Carbohydrate 33 g, Fiber 4 g, Protein 15 g, Sugars 1 g
Percent Daily Values are based on a 2,000 calorie diet
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