1 orange, zested and juiced
1 lemon, zested and juiced
1 tablespoon white balsamic or sherry vinegar
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
2 heads broccoli, very finely chopped (about 6 cups)
¼ cup finely chopped dried apricots
3 scallions, thinly sliced
¼ cup toasted pine nuts
In a medium bowl, mix together the zests and juices of the orange and lemon. Whisk in the vinegar, mustard, salt, pepper and olive oil. Add the broccoli, apricots and scallions and mix well. Transfer to a serving dish and sprinkle with the pine nuts.
Nutrition values per serving: 100 calories, 7 g fat (0.5 g saturated), 9 g carbohydrates, 2 g fiber, 4 g sugar, 3 g protein, 0 cholesterol, 180 mg sodium.
Alison Ladman for The Associated Press