It may have been the vegetable non grata at your childhood dinner table, but now that you’re a super-chic college chick there’s no reason to balk at broccoli. Of all the greens with which to fill your plate, broccoli has a unique varied texture that soaks up yummy sauces, and is robust and filling, too. Now is the peak season for the veggie, so it’s a great time to stock up on its calcium and folate.
- Awesome as a crispy, fresh vehicle for hummus spread or paired with Laughing Cow cheese.
- Steam in boiling water and serve drizzled with Thai peanut sauce (available in the ethnic foods section of your grocery store)
- Chop and scramble with eggs and ham for an omelet twist.
The Recipe: Sesame Broccoli Salad
By now, you’re probably tired of the caf salad bar and its endless iceberg lettuce. Whip up this salad at home and it will serve you for a week. Sometimes I add chunks of steamed chicken for a protein boost and to make it a complete meal. Crunchy, sweet, and savory!
- 2 heads broccoli, chopped (use the stalks too)
- 1 cup lightly packed cilanto, chopped
- 1/2 cup shredded carrot
- 2 green onions, chopped
- 3/4 cup toasted almonds, chopped
- 1/2 cup dried cranberries
For sesame dressing:
- 1/2 cup canola oil
- 1 tablespoon sesame oil
- 3 tablespoons rice vinegar
- 1 tablespoon sugar
- 2 teaspoons soy sauce
- Toss dry ingredients together in a large bowl.
- Whisk dressing ingredients in a small bowl and then drizzle over the salad, mixing as you go. Set in a refrigerator for 30 minutes so flavors can absorb, and serve cold.