Monday, February 17, 2014

Recipe: Broccoli Vinaigrette

This was from an early Spring Supper. Explanation for the post-it-note (TM) here.

Serves 6 

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.

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