Broccoli Pasta Salad with Shiitake Vinaigrette
- 10, 28, 2015
- Category Breast Health, Healthy, Delicious Salad Recipes from Chef Kelly Yorke, Vegan, Vegetarian
- Posted By TheraCuisine
- Comments Off on Broccoli Pasta Salad with Shiitake Vinaigrette
Broccoli Pasta Salad with Shiitake Vinaigrette
Author: Chef Kelly Yorke
Serves: 8 servings

Ingredients
- ½ oz. Dried Shiitake Mushrooms
- ½ cup Water
- 1 Tbls. Garlic, chopped (Emperor’s Kitchen Organic Chopped Garlic, 4.5 oz. jar, Thrive Market deep link here)
- 1 Tbls. Dried Cilantro
- 1 Tbls. Tamari sauce, 100% soy, gluten free, non GMO (San J International Organic Tamari, Gluten Free, 20 oz. bottle, Thrive Market deep link here)
- 4 tsp. Fresh lime juice (about ½ oz.)
- 2 Tbls. Apple cider vinegar, raw unfiltered Bragg’s Organic Apple Cider Vinegar, 16 oz. bottle
- ½ tsp. Red pepper flakes Simply Organic Crushed Red Pepper, 1.59 oz. container, Thrive Market
- 2 tsp. Sesame oil Napa Valley Naturals Organic Cold Pressed Sesame oil, 12.7 oz. bottle
- ¼ cup Almond oil
- 8 oz. Bow Tie Pasta, high fiber (5 to 6 grams of fiber per serving), dry
- 1 cup Scallions, sliced ⅛” inch thick
- ¼ cup Red onion, minced (about 1 oz.)
- 10 oz. Frozen broccoli florets, thawed (or) 3 heaping cups raw broccoli, blanched
- 1 oz. Almond slivers, toasted
- ¼ oz. Broccoli sprouts
Instructions
- Place shiitake mushrooms in a blender and blend into a powder.
- 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.
- 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.
- Gently toss together the drained pasta, scallions, red onion, broccoli and reserved vinaigrette together in a large mixing bowl until all is evenly combined.
- Serve each portion garnished with almond slivers and broccoli sprouts.
Notes
PER SERVING: 217 Calories; 11g Fat; 6g Protein; 26g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 135mg Sodium.
3.4.3177
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