Broccoli and Cherry Tomato Salads
Yield: 6 Servings
Ingredients:
| 4 cups |
broccoli florets |
| 1 |
1-pint basket cherry tomatoes, halved |
| 2 teaspoons |
Dijon mustard |
| 3 tablespoons |
seasoned rice vinegar |
| 1 tablespoons |
olive oil |
| 2 tablespoons |
chopped fresh oregano Or
2 teaspoons dried |
Method:
- Steam broccoli until just crisp-tender, about 3 minutes.
- Transfter 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)
* Also known as slishi vinegar, available at Asian markets and in the Asian
section of many supermarkets.
Note:
This salad has just one tablespoon of oil in the dressing.
Pack it up in an airtight container to take to the picnic.
Source: CAHS Department
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