Diabetes Forecast

Broccolini With Walnut Dressing

Per Serving

Broccolini With Walnut Dressing

Makes: 8 servings
Serving Size: 4 spears
Calories 105
Fat 8 g
Saturated Fat 0.8 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 1 g
Sugars 2 g
Cholesterol 0 mg
Sodium 105 mg
Potassium 205 mg
Protein 2 g
Phosphorus 45 mg
Choices: Vegetable 1, Fat 1.5
  • Makes: 8 servings
  • Serving Size: 4 spears
  • Preparation Time: 15 minutes
  • Cooking Time: 10 minutes


1 lb. fresh broccolini or broccoli florets
2 Tbsp. champagne, rice, or white wine vinegar
1 tsp. Dijon mustard
1 garlic clove, very finely minced
1/2 tsp. sugar
1/4 cup walnut oil
1/4 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 small red pepper, cored, seeded, and finely diced (about 1 cup)
2 Tbsp. toasted walnut pieces


  1. Bring a large pot of water to boiling. Trim the broccolini spears by cutting off about 1/2 inch from the bottom of the stems. When the water is boiling, add the broccolini and turn off the heat. Let the broccolini stand in the water for 2 minutes. Drain and rinse in cold water; drain again.
  2. For the dressing, whisk together the vinegar, mustard, garlic, and sugar. Slowly pour a thin stream of the walnut oil into the mixture and whisk to emulsify. Add the salt and black pepper.
  3. Toss the broccolini with the walnut dressing. Arrange the broccolini on a platter. Sprinkle with the red pepper and walnuts.

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