Broccoli salad with peanut vinaigrette
Delight in the harmonious blend of crisp broccoli and rich peanut vinaigrette in this flavorful salad. Perfect for a refreshing culinary journey.
Ingredients:
- 4 1/2 cups broccoli florets
- 1/2 cup roasted, unsalted peanuts
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 cup water
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Instructions:
- Heat a medium saucepan of salted water until it starts boiling. Boil broccoli florets for approximately 3 minutes. Quickly transfer them to a bowl of cold water with ice and then drain them.
- Crush nuts in a blender or food processor until they reach a fine consistency, making sure not to blend them for too long. Combine the nuts with the rest of the ingredients in a bowl to create a vinaigrette. Mix in the broccoli, toss everything together, and it's ready to be served. You can refrigerate the tossed salad for 6 to 8 hours.
Summary:
- Calories: 1470 kcal
- Fat: 145 g
- Protein: 28 g
- Carbs: 28 g
- Potassium: 1581 mg
- Magnesium: 207 mg