Ingredients
¼ cup pecan chips
½ teaspoon marjoram
1 tablespoon olive oil
1 pound frozen chopped
1 tablespoon dry bread crumbs broccoli, cooked
Directions
- Sauté pecans in olive oil in small skillet for 2-3 minutes. Add bread crumbs and marjoram, stirring frequently. Remove from heat when toasted. Add celery, onion.
- Toss cooked broccoli with topping mixture.
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Prep Time
5 min
Nutrition Facts
- Servings per Recipe: 6 1-cup servings
- Calories: 84
- Calories from Fat: 54
- Total Fat: 6
- Cholesterol: 0 mg
- Sodium: 26 mg
- Carbohydrate: 4 g
- Dietary Fiber: 2 g
- Protein: 2 g
- Exchange: 1 vegetable, 1 fat
- Carbohydrate Units: 0.5