This salad is also lovely at room temperature, and packs well for picnics.
Note: Regular green beans will work just as well.
Nutritional information per serving, based on 2: 219 calories, 14 grams fat, 22 grams carbohydrates, 5 grams protein, no cholesterol, 31 milligrams sodium, 9 grams dietary fiber, 54 percent of calories from fat.
Broccoli with cranberries and pecans
Makes 4 servings
2 large heads of broccoli, florets removed (about 4 cups)
Small handful dried cranberries
Small handful pecans, toasted
About 1 tablespoon grated Parmesan
1 squeeze fresh lemon juice (about 1 tablespoon)
Sea salt and pepper
Put steamer basket in medium saucepan along with about 1/2 cup of water. Place broccoli in basket, cover with lid and turn heat to high. It will only take a few minutes to steam once water boils. Place steamed broccoli in a large bowl.
Add cranberries, pecans, Parmesan and lemon juice, and toss. Season with salt and pepper to taste. Serve warm or at room temperature.
Serve this with a poached egg on top for a light lunch or dinner.
Nutritional information per serving: 59 calories, 3 grams fat, 5 grams carbohydrates, 3 grams protein, 1 milligram cholesterol, 73 milligrams sodium, 2 grams dietary fiber, 45 percent of calories from fat.