Broccoli Salad II
1 head of broccoli or use 1/2 broccoli and 1/2 cauliflower
1 cup shelled steamed peas or thinly sliced snow or sugar snap peas (optional)
1/4 – 1/2 red onion thinly sliced
1/2 cup sliced black and green olives
1 jar of marinated artichoke hearts, sliced
Roasted peppers thinly sliced
Cut the broccoli into florets steam 4-5 minutes until fork crisp- tender. Repeat with cauliflower if using. Cool to room temperature. Prepare the remaining ingredients and add to a bowl with the
broccoli and cauliflower. Serve the salad dressed at room temperature or chill before dressing.
Dress the salad just before serving:
1 1/2 t red wine vinegar
2 t lemon juice
1/4 c olive oil
1/2 t Dijon mustard
1-2 cloves minced garlic
Salt and pepper to taste
Whisk together or place in a mini processor and blend
