The Pioneer Woman Tasty Kitchen
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Fresh Broccoli and Tomato Salad

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Level: Easy

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Description

This summer salad is a great addition to any picnic or BBQ. I’m not a fan of broccoli, but I LOVE this salad!

Ingredients

  • 1 Tablespoon Champagne Or White Wine Vinegar
  • 1 whole Zested Lemon
  • 1 Tablespoon Freshly Squeezed Lemon Juice
  • 2 teaspoons Dijon Mustard
  • 1 teaspoon Kosher Salt
  • 1 pinch Freshly Ground Black Pepper
  • ¼ cups Good Olive Oil
  • 1 pound Fresh Broccoli, Rinsed, Trimmed And Sliced Thinly
  • 1 cup Cherry Or Grape Tomatoes, Quartered
  • 3 ounces, weight Coarsely Chopped, Toasted Hazelnuts (or Your Favorite Nut)
  • 2 Tablespoons Chiffonade Fresh Basil Leaves

Preparation

Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl.

While whisking constantly, gradually add the olive oil.

Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.

Stir in the tomatoes, hazelnuts and basil.

Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

2 Comments

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pattyhans on 9.8.2009

Made it to go with all the Labor Day traditional stuff and we all really liked it! (I left out the nuts – didn’t have hazelnuts and couldn’t decide what else to put in, so didn’t put in any and it was STILL great!)

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shellgirl67 on 7.23.2009

This recipe caught my eye on the side bar yesterday, so I decided at the last minute to give it a try.

It was great! A little tangy from the vinegar, great textures from the mixture of broccoli, tomatoes, and nuts… even my picky husband went back for seconds!

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