Broccoli and Cherry Tomato Salad Recipe

Serves 6.

INGREDIENTS

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

DIRECTIONS

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.)

Tags: Broccoli, Cherry, Salad, Tomato

This entry was posted by by Anna on Sunday, November 18th, 2007 at 5:40 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.