Publisher Photo
Publisher Photo
"For years, my family has spiced up vegetable side dishes with this tangy sauce," relates Kristi Wise of Linwood, Kansas. "Even my dad, who doesn't care much for broccoli, will eat it when it's topped with this bright fast-to-fix sauce."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup fresh or frozen broccoli florets
  • 3 tablespoons mayonnaise or salad dressing
  • 2 tablespoons prepared mustard
  • 1 teaspoon prepared horseradish

Directions

Place broccoli and a small amount of water in a saucepan; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, combine remaining ingredients. Drain broccoli; top with sauce. Yield: 2 servings (about 1/3 cup sauce).
Originally published as Tangy Broccoli in Quick Cooking November/December 1998, p11

Nutritional Facts

1/2 cup: 34 calories, 1g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 vegetable.

  • 1 cup fresh or frozen broccoli florets
  • 3 tablespoons mayonnaise or salad dressing
  • 2 tablespoons prepared mustard
  • 1 teaspoon prepared horseradish
  1. Place broccoli and a small amount of water in a saucepan; cover and cook for 5-8 minutes or until crisp-tender. Meanwhile, combine remaining ingredients. Drain broccoli; top with sauce. Yield: 2 servings (about 1/3 cup sauce).
Originally published as Tangy Broccoli in Quick Cooking November/December 1998, p11

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Reviews forTangy Broccoli

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MY REVIEW
kleescraga User ID: 3865772 24732
Reviewed Nov. 15, 2011

"Not a fan of Miracle Whip, I substituted mayonnaise and loved the sauce. It might be better to heat the sauce or cool the broccoli a bit because the vegetable really soaked up the sauce quickly, cutting down the "tang" but the recipe is still a keeper for us. Husband loved it."

MY REVIEW
lmarryat User ID: 1273073 24125
Reviewed Jan. 31, 2008

"Very Good. This added a nice flavor and was fast and easy. Next time I think I'll heat the sauce so you're not putting cold sauce on warm broccoli"

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