Source: dLife

Broccoli tossed with a Dijon and red wine vinaigrette topped with carrots.

Servings

3 cup fresh broccoli florets , stems peeled
2 tbsp vegetable oil
1 tbsp Vinegar, red wine
1 medium garlic cloves , minced
0.25 cup orange juice
1 tsp dijon mustard
0.25 cup grated carrots

1 Steam the broccoli until tender.
2 Mix together the oil, vinegar, garlic, orange juice, and mustard. Add broccoli and toss to mix.
3 Sprinkle the carrots on top.