Broccoli Pasta Salad with Shiitake Vinaigrette

Broccoli Pasta Salad with Shiitake Vinaigrette
Serves: 8 servings
This pasta is rich in fiber, vitamins and compounds such as Sulforaphane and Indole 3 Carbinol that are present in the broccoli and the broccoli sprouts, which can help prevent and reduce the recurrence of breast, prostate and other cancers. Mushrooms such as the shitake variety, are used in the Orient to help prevent cancer and to reduce the toxic effects of chemotherapy. Therefore, this recipe is a good choice to incorporate into a breast-healthy diet.
  1. Place shiitake mushrooms in a blender and blend into a powder.
  2. Transfer the mushroom powder to a small saucepot and add the water. Bring the mixture to a boil then remove from the heat. Whisk in the garlic, cilantro, tamari, lime juice, vinegar and then drizzle in the oils while still whisking until slightly thickened, set aside.
  3. Meanwhile, in a separate pot boil the pasta until al dente (do not cook the pasta until it is mushy). Remove pasta from heat and drain.
  4. Gently toss together the drained pasta, scallions, red onion, broccoli and reserved vinaigrette together in a large mixing bowl until all is evenly combined.
  5. Serve each portion garnished with almond slivers and broccoli sprouts.
PER SERVING: 217 Calories; 11g Fat; 6g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 135mg Sodium.


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