Friday, April 29, 2011

Broccoli and Cherry Tomato Salad

Photo source
We will finish April's Veggie of the Month with a broccoli salad, perfect as a side dish for warmer spring days.  This is a quick and easy recipe and can  be made ahead.  Cherry tomatoes should be available at this time of the year and you may want to add spring onions as well.

 Cleo, Food Bank volunteer

  • 4 cups broccoli florets
  • 1 1-pint basket cherry tomatoes, halved
  • 2 teaspoons Dijon mustard
  • 3 tablespoons seasoned rice vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried

Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

Yield: Serves 6

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