Serves about 6
Ingredients:
1 pound broccoli
3 tablespoons balsamic vinegar
1 small garlic clove, minced
4 tablespoons extra virgin olive oil
2 sun-dried tomatoes, oil-packed, chopped
1 tablespoon pine nuts
Champagne wine vinegar
salt and pepper, to taste

Directions:
Add water and a pinch of salt to a medium size pot and bring to a boil. Meanwhile, rinse and chop broccoli, dividing stems from florets.

In a small bowl whisk together balsamic vinegar, garlic, and olive oil.

When water is boiling, add broccoli stems for about 2 minutes and then add florets for an additional minute. Pour into colander and rinse under cold water to stop the cooking. Drain well.

Toss broccoli with sun-dried tomatoes, pine nuts and vinaigrette. Add salt and pepper to taste and if desired, an additional dash of Champagne vinegar.

Per Serving: 181 Calories; 15g Fat (68.7% calories from fat); 4g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 110mg Sodium.

Recipe adapted from th