I love Caesar salad, but I like to switch up the base vegetable. In this variation, the lightly steamed broccoli is delicious either chilled or at room temperature. Spoon the sauce on the broccoli just before serving.
This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.
Time: 15 minutes
Serves: 4
Ingredients
- 1/4 cup mayonnaise
- 2 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1 clove garlic, finely grated or minced
- 4 cups broccoli florets, halved if large
- 1 tsp. chili oil (optional)
Instructions
- Make the sauce: In a medium bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, and garlic.
- In a large pan over high heat, bring ½ cup water to a boil. Add the broccoli in a single layer and cook, tossing with tongs, until the broccoli is tender-crisp and bright green, 2–3 minutes.
- Cool the broccoli under running water, then drain it well. Transfer to a serving dish.
- Spoon the sauce over the broccoli and drizzle with the chili oil, if using.
Nutrition information
Per serving (¾ cup):
- Calories: 130
- Total fat: 12 g
- Sat fat: 2 g
- Carbs: 4 g
- Fiber: 2 g
- Total sugar: 1 g
- Added sugar: 0 g
- Protein: 2 g
- Sodium: 115 mg
