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Number of Servings: 6
Serving Size: 1/2 cup
Often just tossed away, nutrition-providing broccoli stems are put to good use in this slaw.
|shredded broccoli stems (peel the broccoli stems until smooth; shred by hand of in a food processor with a shredder or julienne blade)||1.50 cups|
|shredded carrot||1 cup|
|diced red bell and yellow pepper||0.50 cup|
|balsamic vinegar||0.25 cup|
|olive oil||2 Tbsp|
|minced, fresh basil||1 Tbsp|
|minced fresh oregano||0.50 Tbsp|
|minced scallions||1 Tbsp|
|lemon juice||2 Tbsp|
In a large bowl, combine the first three ingredients. In a blender, combine all remaining ingredients for the dressing. Blend until smooth.2:
Pour the dressing over the slaw and toss well. Serve immediately, or refrigerate before serving.
|Calories from Fat 42|
|Total Fat 5g|
|Saturated Fat 1g|
|Dietary Fiber 1g|
|Vitamin A n/a|
|Vitamin C n/a|
|Folic Acid n/a|
|Dietary Exchange 1 Vegetable1 Monounsaturated Fat|
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Robyn Webb, MS
Robyn Webb has whipped up more than 140 recipes you can zip together in minutes:Blueberries Chantilly in 10 minutesGrilled Turkey with Garlic Sauce in 10 minutesAngel Hair Pasta with Tomato Seafood Cream Sauce in 15 minutes.
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