Fresh Broccoli Salad
This salad gets extra crunch from toasted pecans or hazelnuts.
Prep time:
Serving size: 4
Calories per serving: 301
Ingredients:
Serving size: 4
Calories per serving: 301
1 tablespoon white wine vinegar white wine vinegar
1 lemon lemon zested
1 tablespoon lemon juice freshly squeezed
2 teaspoons Dijon style mustard
1 teaspoon salt
pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli rinsed trimmed and sliced thinly on a mandolin
6 ounces cherry or grape tomatoes halved
3 ounces hazelnuts or coarsely chopped toasted pecans
2 tablespoons basil chiffonade fresh basil leaves
Directions:
Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
Source: foodnetwork.com
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
