Warm broccoli & potato salad.
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Potatoes, cubed |
| 2 | cups | Broccoli florets |
| ¼ | cup | Orange juice |
| 3 | tablespoons | Olive oil |
| 3 | tablespoons | White wine vinegar |
| 2 | teaspoons | Basil |
| 1 | each | Garlic clove, minced |
| ¼ | teaspoon | Hot pepper sauce |
| 2 | tablespoons | Parsley, chopped |
| 2 | eaches | Green onions, thinly sliced |
| Salt & white pepper | ||
Directions
DRESSING
Preheat oven to 150F.
Place potatoes in a pot with enough water to cover & parboil for 10 minutes. Remove with a slotted spoon & save the water. Transfer potatoes to a baking sheet & place in oven. Meanwhile, blanch the broccoli in the reserved water for one minute only. Remove & add to the potatoes in the oven.
DRESSING: Combine the first five ingredients in a small saucepan & bring to a boil. Remove from the heat & stir in the remaining ingredients.
Remove vegetables from the oven & toss with the dressing ensuring that they are thoroughly coated. Serve immediately.
"Vegetarian Gourmet" Spring, 1995 Submitted By MARK SATTERLY On 08-08-95