Monday, February 17, 2014
Recipe: Broccoli Vinaigrette
This was from an early Spring Supper. Explanation for the post-it-note (TM) here.
20 oz broccoli, cooked, drained, chopped, and chilled (can use frozen, cooked according to package directions, drained, and chilled)
1 ½ C Italian dressing (preferably homemade—see recipes in this section)
2 hard-cooked eggs, chopped
2 oz jar chopped pimento, drained
8 black olives, chopped
Just before serving, moisten broccoli with Italian dressing, and garnish with combined eggs, pimentos, and olives.