Food recipes
Broccoli Salad with Peanut Vinaigrette
Broccoli Salad with Peanut Vinaigrette Ingredients: broccoli, raw oil, corn, peanut, and olive oil, olive, salad or cooking vinegar, red wine water, bottled, generic salt, table spices, pepper, black Directions: Bring...
Broccoli Salad with Peanut Vinaigrette
Ingredients:
broccoli, raw
oil, corn, peanut, and olive
oil, olive, salad or cooking
vinegar, red wine
water, bottled, generic
salt, table
spices, pepper, black
Directions:
Bring a medium saucepan of salted water to a boil.
Blanch broccoli florets about 3 minutes.
Immediately refresh in a bowl of iced water and drain.
Grind nuts in a blender or food processor until fine, being careful not to overprocess.
Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed.
Add broccoli, toss, and serve.
The tossed salad may be stored in refrigerator for 6 to 8 hours.
Ingredients:
broccoli, raw
oil, corn, peanut, and olive
oil, olive, salad or cooking
vinegar, red wine
water, bottled, generic
salt, table
spices, pepper, black
Directions:
Bring a medium saucepan of salted water to a boil.
Blanch broccoli florets about 3 minutes.
Immediately refresh in a bowl of iced water and drain.
Grind nuts in a blender or food processor until fine, being careful not to overprocess.
Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed.
Add broccoli, toss, and serve.
The tossed salad may be stored in refrigerator for 6 to 8 hours.