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Broccoli Salad

  • broccoli salad


    • 3 pounds broccoli crowns
    • 3 cloves of garlic
    • 2 teaspoons olive oil
    • 1/4 cup scallions
    • 1/2 teaspoon dried whole tarragon
    • 1/2 teaspoon ground dry mustard
    • 2 tablespoons vinegar rice wine
    • 2 tablespoons water
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon ground black pepper


    1. Arrange broccoli in a steamer basket over boiling water. Cover and steam until crisp-tender. Cool in ice water.
    2. Mince garlic and slice scallions. Heat oil in a saucepan over medium heat. Add scallions, garlic, tarragon and dry mustard and sauté 2 minutes. Remove from heat; add vinegar and remaining ingredients, stirring with a wire whisk until blended, cool off the dressing.
    3. Toss broccoli gently with dressing. This dish can be served cold or warm.


    8 servings (about 1 cup)


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    Cruciferous vegetables, including cabbage, broccoli, and brussels sprouts, are rich sources of nutrients and phytochemicals that help support the immune system.

    A study in the Journal of the National Cancer Institute indicated that three or more servings of cruciferous vegetables a week may reduce prostate cancer risk by nearly 50 percent.

    In addition, these vegetables are high in fiber, and also offer Vitamin C, beta carotene, calcium, iron, and folic acid.

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