Broccoli with Sun-Dried Tomatoes

Makes 4 1-cup servings

The tangy flavor of sun-dried tomatoes is a perfect addition to steamed broccoli. Look for sun-dried tomatoes near the pickles and olives in your supermarket.

1 bunch broccoli
6 sun-dried tomatoes in olive oil, drained

Rinse broccoli and cut into florets. Peel stems and slice into rounds. Steam over boiling water until just tender, 3 to 5 minutes.

While broccoli is cooking, cut tomatoes into small pieces and place in a serving dish. Add cooked broccoli to tomatoes, toss, and serve.


Per 1-cup serving: 45 calories; 1.1 g fat; 0.2 g saturated fat; 20.9% calories from fat; 0 mg cholesterol; 2.7 g protein; 8.4 g carbohydrate; 2 g sugar; 3.6 g fiber; 54 mg sodium; 43 mg calcium; 0.8 mg iron; 70.6 mg vitamin C; 979 mcg beta-carotene; 2.1 mg vitamin E

Recipe from Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.