Lemon Burst Broccoli Recipe
- 3/4 cup lemon juice
- 3/4 cup vegetable oil
- 3 tablespoons sugar
- 3 tablespoons finely chopped onion
- 3 garlic cloves, minced
- 1-1/2 teaspoons salt
- 3/4 teaspoon paprika
- 6 pounds fresh broccoli, cut into florets
- 1. In a jar with a tight-fitting lid, combine the lemon juice, oil, sugar, onion, garlic, salt and paprika; shake well. Refrigerate for at least 1 hour.
- 2. Place broccoli in a steamer basket over 1 in. on boiling water in a large kettle or Dutch oven. Cover and steam for 8-10 minutes or until crisp-tender. Transfer broccoli to a serving dish. Shake lemon dressing and pour over broccoli; toss to coat. Yield: 24 servings.
3/4 cup: 101 calories, 7g fat (1g saturated fat), 0 cholesterol, 178mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 3g protein.
Reviews for Lemon Burst Broccoli
"This was an excellent recipe. I made it for our Xmas party and used olive oil since our minister had bypass surgery. If using olive oil, just refrigerate about an hour before you leave. I opened the fridge and shook it a bit so it wouldn't set/become more jello like in the fridge. Then I added it, tossed it and took to the party. It's great because you don't have to reheat it-it tastes wonderful at room temperature."