Broccoli Vinaigrette Recipe


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelMedium
Health IndexHealthyServings6
Main IngredientInterest Group


 Broccoli1 Pound
 Salt To Taste
 Pepper To Taste
 Oil10 Tablespoon
 Powdered mustard1 Teaspoon
 White wine vinegar1⁄4 Cup (4 tbs)
 Brown sugar1 Teaspoon
 Chopped chives2 Tablespoon
 Chopped parsley2 Tablespoon
 Chopped fresh tarragon1 Tablespoon
 Gherkins5 Small
 Hard cooked eggs2

Nutrition Facts

Serving size

Calories 315 Calories from Fat 245

% Daily Value*

Total Fat 28 g42.7%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol 80.6 mg

Sodium 500.5 mg20.9%

Total Carbohydrates 13 g4.2%

Dietary Fiber 3.8 g15.2%

Sugars 5 g

Protein 6 g12.3%

Vitamin A 34.5% Vitamin C 144.3%

Calcium 9.7% Iron 12.9%

*Based on a 2000 Calorie diet


1) Discard pale broccoli leaves and coarse stems, then cook in boiling salted water for about 10 minutes.
2) Drain broccoli well, then chop and divide pieces between six serving dishes or place in salad bowl.
3) Finely chop gherkins and eggs.
4) Peel and finely chop the onion.
5) Chop radishes .
6) Blanch, peel and finely chop tomatoes.

7) Beat together oil, mustard, vinegar, sugar and seasoning.
8) Add gherkins and eggs to dressing with herbs.
9) Stir onion into dressing.
10) Stir both tomatoes and radhishes into dressing.
11) Pour over broccoli and mix well.
12) Leave for 20 minutes until completely cold.

13) Serve broccoli vinaigrette with buttered toast.