Broccoli with Vinaigrette

Makes 4 servings

America’s favorite vegetable is even better when it is served with this delicious fat-free dressing. The dressing is easy to make, keeps well in the refrigerator, and is tasty on other vegetables as well.

1 bunch broccoli
1/2 cup seasoned rice vinegar
2 teaspoons stone-ground or Dijon mustard
1–2 garlic cloves, pressed or minced

Break broccoli into bite-size florets. Peel stems and slice into 1/4-inch rounds. Steam until just tender, about 3 minutes.


While broccoli is steaming, whisk together vinegar, mustard, and garlic in a serving bowl. Add steamed broccoli and toss to mix. Serve immediately.

Per serving (1/4 of recipe): 36 calories; 0.3 g fat; 0 g saturated fat; 7% calories from fat; 0 mg cholesterol; 3.3 g protein; 7.4 g total carbohydrates; 1.7 g sugar; 3.1 g fiber; 74 mg sodium; 36 mg calcium; 0.7 mg iron; 41.1 mg vitamin C; 1043 mcg beta-carotene; 1.7 mg vitamin E

Recipe from Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.