Broccoli and carrot vinaigrette
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | (approximately) broccoli; cut up |
| 2 | Carrots; slices | |
| ¼ | cup | Oil |
| 2 | tablespoons | Wine or cider vinegar |
| 1 | tablespoon | Chopped chives; (optional) |
| 1 | teaspoon | Dried parsley flakes; or 1 tablespoon chopped fresh parsley |
| 1 | Clove garlic; minced | |
| ½ | teaspoon | Paprika |
| Salt and pepper to taste | ||
Directions
This recipe is made ahead of time, and may be considered as a vegetable, salad or side dish. It is ideal to make in the morning of what will be a busy day. It is also suitable for Passover.
Steam broccoi and carrots until crisp temder. Allow to cool. Whisk or beat together the remaining ingredients. Combine and chill. Toss and serve cold.
Serves four to six.
Posted to JEWISH-FOOD digest by BNLImp@... on Feb 17, 1998