Broccoli Toss

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Broccoli Toss

 

2 cups broccoli florets

1 1/2 cups cauliflower florets

1 cup cherry tomato halves

2 tbsps. minced onion

1/4 cup red wine vinegar

1 tbsp. olive oil

1 clove garlic, minced

1 tsp. Dijon mustard

1/2 tsp. dried parsley flakes

dash of pepper

 

Cook broccoli and cauliflower, covered in a small amount of boiling water 3

minutes. Drain well; place in a shallow 1 quart dish. Add cherry tomatoes and

onion; set aside.

Combine vinegar and remaining ingredients in a jar. Cover tightly, and shake

vigorously.

Pour dressing over vegetables, tossing gently to coat. Cover and shill 2 hours,

stirring occasionally.

Yields 4 servings.

 

 

 

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