Broccolini with Warm Sun-Dried Tomato Vinaigrette

Ingredients:

• 1 lb. broccolini, stems separated
• 4 sun-dried tomatoes (packed in oil), chopped, plus 4 tsp. of the oil
• 2 tbsp. minced red onion
• 2 garlic cloves, very thinly sliced
• salt
• 1 tsp. red wine vinegar
• freshly ground black pepper

Makes 4 Servings

1. Fill a large skillet with 2 inches of water; cover and bring to a simmer. Add broccolini, cover, and return to a simmer. Uncover and cook until broccolini is crisp-tender, about 2 minutes. Drain in a colander and immediately run under cold water for 1 minute to stop cooking. Drain again and pat dry.
2. Wipe skillet dry. Add tomatoes and their 4 teaspoons oil, onion, garlic, and a pinch of salt; cover and cook over medium-low heat until onion and garlic are slightly softened, about 3 minutes.
3. Uncover, add broccolini, and toss to coat with tomato mixture. Increase heat to medium and cook, uncovered, until broccolini is cooked through, about 3 minutes. Add vinegar and salt and pepper to taste; toss to coat. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This colorful side dish can be enjoyed on all phases of the South Beach Diet and it goes great with any protein, especially fish. You can use regular broccoli if broccolini is not available. Sun-dried tomatoes are found in dressings, salads, pastas, condiments, etc. The combination of sun-dried tomatoes and broccoli are both colorful and delicious.