Broccoli Salad with Vinaigrette Dressing
Submitted by Karen Chapman
Steamed broccoli salad tossed in a citrusy vinaigrette with orange juice, Dijon, and garlic. Diabetic-friendly and ready warm or at room temperature.
YIELD
3 servingsPREP
15 minCOOK
10 minREADY
25 minSkip the mayo-heavy broccoli salads. This one goes in a completely different direction.
Fork-tender steamed broccoli gets dressed in a bright vinaigrette made with orange juice, red wine vinegar, Dijon mustard, and a clove of garlic.
Grated carrot on top adds a pop of color and sweetness.
Serve it warm right after tossing, or let it sit at room temperature and the flavors only get better.
Kitchen Tips
- Steam the broccoli until just fork-tender, not soft. You want it to hold up to the dressing
- Peel and slice the stems too. They have great flavor and a satisfying crunch
- This salad travels well. It’s a solid pick for potlucks or packed lunches since there’s no mayo to worry about
Ingredients
Directions
Steam the broccoli just until fork-tender.
In large bowl, combine the oil, vinegar, garlic, orange juice, and mustard.
Mix well. Add the broccoli to the dressing and toss to combine.
Serve warm or at room temperture.
Sprinkle the grated carrot over the top before serving.
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