BROCCOLI SALAD WITH LEMON VINAIGRETTE
I'm always trying to find different side dishes and I love anything lemon.
Provided by Sheri Mullins
Categories Vegetables
Time 1h
Number Of Ingredients 14
Steps:
- 1. Combine the ingredients for the dressing up to and including olive oil.
- 2. Whisk in the olive oil until emulsified
- 3. Place the sliced broccoli in a serving dish. Add red pepper flakes to dressing and pour in the dressing and toss together until the broccoli is coated. Refrigerate for roughly an hour.
- 4. Meanwhile, toast nuts in skillet over medium heat.
- 5. Slice the tomatoes in half
- 6. Remove the broccoli from the fridge. Add the cherry tomatoes and julienned basil and gently toss to combine
- 7. Season with salt and pepper to taste.
- 8. Sprinkle with toasted walnuts.
BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE
I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!
Provided by Choppin_Broccoli
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
- Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
- In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
- Add oil and blend quickly.
- Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
- Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.
Nutrition Facts : Calories 295.2, Fat 29.4, SaturatedFat 5, Cholesterol 7.5, Sodium 65.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.3, Protein 4.4
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