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Roasted Broccoli and Tomato Salad
Source: dLife

Roasted broccoli and tomatoes make a beautiful salad that is both crunchy and sweet.

Rating:
Prep Time: 20 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 155.4
Total Carbs 15.9 g
Dietary Fiber 5.3 g
Sugars 5.9 g
Total Fat 8.6 g
Saturated Fat 1.1 g
Unsaturated Fat 0.9 g
Potassium 727.1 mg
Protein 5.4 g
Sodium 417.6 mg
Dietary Exchanges
1 1/2 Fat , 3 Vegetables , 1 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

6 each  fresh plum tomatoes
2 tbsp  extra virgin olive oil
1 1/2 lb  Broccoli, fresh
2 each  large garlic cloves
0 3/4 tsp  kosher salt
2 tbsp  sliced almonds
16 oz  arugula
4 tsp  balsamic vinegar
Directions
  1. Preheat oven to 450 degrees F. Place tomato halves in large bowl. Toss with 1/2 tablespoon oil and set aside.
  2. Place broccoli on large baking sheet with sides. Drizzle remaining 1 1/2 tablespoons oil on top and toss well. Arrange broccoli on baking sheet, leaving room for tomatoes (which will be added later). Roast 5 minutes.
  3. Add tomato halves in single layer, cut side up. Sprinkle vegetables with garlic, salt, and freshly ground pepper to taste. Return pan to oven and roast until vegetables are just fork-tender, 10 to 15 minutes. Remove from oven.
  4. Meanwhile, in small dry skillet, toast almonds over medium heat, stirring occasionally, until golden brown, 4 to 5 minutes. Remove from pan; let cool.
  5. Divide arugula among dinner plates. Top with roasted vegetables. Sprinkle with toasted nuts and vinegar and serve hot.

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