Broccoli Salad - cooking recipe

Ingredients

1 head broccoli
1/4 c. rice wine vinegar
1/4 c. soy sauce
2 Tbsp. sesame oil
2 Tbsp. olive oil
4 Tbsp. sesame seed, toasted

Preparation

Wash broccoli, discarding leaves and toughest part of stem. Blanch entire head in boiling water for 1 minute.
Rinse under cold water.
Break off florets and cut remaining stems (peeled if desired) into 2 inch pieces.
Preheat oven to 450\u00b0.
Spread broccoli pieces in one layer on a greased baking sheet.
Roast at 450\u00b0 for 5 minutes, turn broccoli pieces over and continue roasting until broccoli begins to brown, about 5 minutes more.
Whisk together soy sauce, vinegar and oils.
Stir in 3 tablespoons sesame seed.
When broccoli is done, transfer to a bowl and pour dressing over it, stirring gently to coat.
Sprinkle with remaining tablespoon sesame seed.
Serve warm or at room temperature.
Yield: 8 servings.
Carbohydrate 2 g, protein 2 g, fat 9 g, calories 94.