Often passed over for the more visually appealing florets, broccoli stalks are the stars of this light, yet satisfying coleslaw-like salad tossed with creamy mustard vinaigrette.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| Yield: | 4 servings |
Ingredients
- 6 cups cut broccoli stalks
- 1 cup sliced almonds
- 1 cup cooked bacon, loosely chopped
- 1 cup shredded carrots
- 1 cup thinly sliced red onions
- 2 tablespoons goji berries
- 1/3 cup grade B maple syrup
- 3 tablespoons whole-grain Dijon mustard
- 2 tablespoons chopped shallots
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
Instructions
- Peel the broccoli stalks, then cut lengthwise into thin slices using a mandoline. In a bowl, toss together the broccoli, almonds, bacon, carrots, onions and goji berries. In a blender, combine the maple syrup, mustard, shallots, vinegar, oil, pepper and salt until smooth. Add the vinaigrette to the salad and toss to coat.
Nutrition Facts
| Calories | 248 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 4 milligrams |
| Sodium | 410 milligrams |
| Carbohydrates | 28 grams |
| Dietary Fiber | 4 grams |
| Protein | 8 grams |