Broccoli is a vegetable staple in my home all year round. It keeps well in the fridge, it's packed with nutrients, and everyone likes it. Fresh trumps cooked most days.
4 cups chopped fresh broccoli
1 medium-sized purple onion, chopped
1/4 cup chopped fresh dill
2 T capers, drained
1/4 cup pecans, toasted (optional)
TOSS together first 5 ingredients. Cover and chill 30 minutes. Sprinkle with pecans before serving, if desired. Yield: about 5 cups
1/3 cup balsamic vinegar
1/4 cup olive oil
1 garlic clove, minced
1/2 T sugar
1/2 T salt
1/4 tsp. pepper
WHISK together all ingredients. Yield: about 2/3 cup.
Julie's Notes: I wish I knew the source for this salad, but I don't. I've been making it for a few years and can't recall where I acquired it.