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Steps
1
Cook broccoli as directed on package. Drain; keep warm.
2
Meanwhile, heat oil in large skillet over medium heat until hot. Add pine nuts and bell pepper; cook and stir 5 minutes or until pine nuts are golden brown and bell pepper is crisp-tender. Drain; cover to keep warm.
3
In small saucepan, combine salad dressing, dill, horseradish, honey and garlic powder; mix well. Cook over medium heat for 2 minutes or until thoroughly heated, stirring constantly. DO NOT BOIL.
4
To serve, arrange broccoli spears on serving platter. Top with pine nuts and bell pepper. Spoon sauce over top. Garnish with cheese.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
370
Calories from Fat
310
Total Fat
34g
52%
Saturated Fat
6g
30%
Cholesterol
5mg
2%
Sodium
400mg
17%
Total Carbohydrate
10g
3%
Dietary Fiber
3g
12%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
1/2 Starch; 1 Vegetable; 7 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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