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Broccoli Vinaigrette Recipe
|Frozen broccoli spears||40 Ounce (4 Packages, 10 Ounce Each)|
|Salad oil||1 Cup (16 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Paprika||1 1⁄2 Teaspoon|
|Dry mustard||1 1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Finely chopped dill pickle||2⁄3 Cup (10.67 tbs)|
|Minced green pepper||2⁄3 Cup (10.67 tbs)|
|Snipped parsley||1⁄3 Cup (5.33 tbs)|
|Capers||2 1⁄4 Ounce, drained (1/4 Cup, 1 Jar)|
|Hard-cooked eggs||4 , diced|
Serving size: Complete recipe
Calories 2907 Calories from Fat 2209
% Daily Value*
Total Fat 250 g384.6%
Saturated Fat 18.2 g90.8%
Trans Fat 3.9 g
Cholesterol 966.8 mg
Sodium 5352.2 mg223%
Total Carbohydrates 95 g31.8%
Dietary Fiber 33.5 g134.2%
Sugars 50.4 g
Protein 61 g121.3%
Vitamin A 142% Vitamin C 872.8%
Calcium 100.4% Iron 40.8%
*Based on a 2000 Calorie diet
1) Cook frozen broccoli spears according to package direction, drain, and keep aside.
2) In a screw-top jar, combine vinegar, salad, oil, lemon juice, sugar, salt, paprika, dry mustard, crushed oregano, cayenne, finely chopped dill pickle, minced green pepper, snipped parsley, and drained capers, then cover and shake to mix well.
3) Spread the dressing over broccoli spears and let it chill overnight.
4) Drain off liquid.
5) Serve in a serving plate, garnished with sawtooth-cut hard-cooked eggs filled with sieved egg yolks.