Broccoli,
Quinoa and Purslane Salad
By FBWorld Team
Martha
Rose Shulman presents food that is vibrant and
light, full of nutrients but by no means ascetic, fun
to cook and to eat.
Slice
the raw broccoli very thin for this delicious salad. If
you can't find purslane you can substitute mâche.
Ingredients:
1/2 lb. Broccoli Crowns (about 2 large), sliced very thin)
2 tbls. Fresh Lemon Juice
1 tbls. Sherry Vinegar
Salt (to taste)
1 Garlic Clove, (puréed)
Freshly Ground Pepper (to taste)
6 tbls. Extra Virgin Olive Oil
1/4 lb. Purslane, (thick stems trimmed, or mâche)
1 1/2 cups Cooked Quinoa
2 tbls. Finely Choped Tarragon
1 1/2 cups Wild or Baby Arugula
Procedures:
1. Place the sliced broccoli and all
the little bits of florets that remain on your cutting
board after you slice it in a large bowl.
2.
Whisk together the lemon juice, vinegar, salt, garlic,
pepper and olive oil and toss with the broccoli. Let marinate
for about 10 minutes while you prepare the remaining ingredients.
3.
Add the purslane or mâche, the quinoa and the tarragon
to the bowl and toss together.
4.
Line plates or a platter with the arugula, top with the
salad, and serve.
Yield:
Serves 4 to 6
Advance
preparation: Broccoli retains its color and flavor much
better in the presence of a dressing when it isn't cooked.
This will keep for a day in the refrigerator.
Nutritional
information per serving (4 servings):
292 calories; 22 grams fat; 3 grams saturated fat; 2 grams
polyunsaturated fat; 15 grams monounsaturated fat; 0 milligrams
cholesterol; 21 grams carbohydrates; 4 grams dietary fiber;
39 milligrams sodium (does not include salt to taste);
5 grams protein
Nutritional
information per serving (6 servings):
195 calories; 15 grams fat; 2 grams saturated fat; 1 gram
polyunsaturated fat; 10 grams monounsaturated fat; 0 milligrams
cholesterol; 14 grams carbohydrates; 2 grams dietary fiber;
26 milligrams sodium (does not include salt to taste);
4 grams protein
Martha
Rose Shulman is the author of "The Very Best of Recipes
for Health."
For
the original post, click
here.
By:
Martha Rose Shulman
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