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Broccoli Vinaigrette Salad

Broccoli Vinaigrette Salad

Submitted by: Elizabeth J., Vero Beach, FL

To preserve Broccoli's beautiful green color, do not overcook.
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Serves 6

  • 4 cups Pictsweet frozen Chopped Broccoli
  • 1/4 cup sliced almonds
  • 1 teaspoon butter
  • 1/4 cup raspberry vinaigrette


Place frozen broccoli in a saucepan and cover with water. Place uncovered saucepan on stove top and bring to a boil. Boil 3 minutes. Drain. In a skillet, heat almonds in butter until brown. In serving bowl, combine cooked broccoli, almonds and vinaigrette. Mix well and serve.

Nutritional Info

  • Serving Size: Serves 6
  • Calories: 90
  • Total Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 65mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 4g
  • Protein: 3g

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