Danielle Occhiogrosso Daly
Honey mustard and red pepper flakes give this veggie salad a unique sweet and spicy flavor.
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Cal/Serv:
145
Yields:
6
servings
Total Time:
0
hours
20
mins
Kosher salt
Pepper
1 lb.
Broccolini, trimmed (about 3 bunches)
3 tbsp.
olive oil
1 tsp.
lemon zest plus 2 Tbsp juice
2 tbsp.
honey mustard
1/2 tsp.
red pepper flakes
2 tbsp.
capers, drained and chopped
1
15.5-oz. can small white beans, drained
- In large pot of salted boiling water, cook Broccolini until stalks are crisp-tender, 2 minutes. Drain and transfer to ice bath to cool. Drain and pat dry, then cut into large pieces.
- In large bowl, whisk together oil, lemon zest and juice, mustard, red pepper flakes and 1/4 teaspoon each salt and pepper; stir in capers. Add Broccolini and beans and toss to coat.
Nutritional Information (per serving): About 145 calories, 7.5 g fat (1 g saturated), 6 g protein, 375 mg sodium, 19 g carb, 6 g fiber
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Source : Goodhousekeeping
