Sunday, February 20, 2011

Broccoli Salad

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.

Broccoli Salad

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.

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