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Broccoli with Vinaigrette

This dish is sure to be a hit at your dinner table and/or gathering.

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Servings
2/3 cup
Calories Cholesterol Sat Fat Carbs
47 0mg 0.2g 8g
Recipe Chef Pamela Kurp
Course Veggie Side Dishes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
  • 1 lb broccoli
  • 1 tsp olive oil
  • 2 green onions (finely chopped)
  • 3 garlic cloves (minced)
  • 1/2 tsp tarragon (dried)
  • 1/2 tsp mustard (dry)
  • 2 Tbsp vinegar (red wine)
  • 1 Tbsp mustard (Dijon)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Course Veggie Side Dishes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
  • 1 lb broccoli
  • 1 tsp olive oil
  • 2 green onions (finely chopped)
  • 3 garlic cloves (minced)
  • 1/2 tsp tarragon (dried)
  • 1/2 tsp mustard (dry)
  • 2 Tbsp vinegar (red wine)
  • 1 Tbsp mustard (Dijon)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
Servings
2/3 cup
Calories Cholesterol Sat Fat Carbs
47 0mg 0.2g 8g
Recipe Chef Pamela Kurp
Instructions
  1. Steam the broccoli (covered) for 5 to 10 minutes or until slightly tender; drain and move to a serving bowl.
    Steam the broccoli (covered) for 5 to 10 minutes or until slightly tender; drain and move to a serving bowl.
  2. In a medium pan, heat the olive oil and saute the green onions, garlic, tarragon and dry mustard for three minutes. Remove from the heat and add the remaining ingredients, stirring until blended.
    In a medium pan, heat the olive oil and saute the green onions, garlic, tarragon and dry mustard for three minutes. Remove from the heat and add the remaining ingredients, stirring until blended.
  3. Drizzle the vinaigrette over the broccoli and toss gently until coated.
    Drizzle the vinaigrette over the broccoli and toss gently until coated.
Recipe Notes

Cover and store for up to five days in the refrigerator.

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