Broccoli Salad with Peanut Vinaigrette

Name: Broccoli Salad with Peanut Vinaigrette
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 4 1/2 cups broccoli florets; 1/2 cup roasted, unsalted peanuts; 1/2 cup olive oil; 1/4 cup red wine vinegar; 1/2 cup water; 1/2 teaspoon salt; 1/8 teaspoon freshly ground black pepper

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Level: Easy
Total: 20 min

Prep: 20 min

Yield: 6 servings

Level: Easy
Total: 20 min

Prep: 20 min

Yield: 6 servings

Ingredients

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4 1/2 cups broccoli florets

1/2 cup roasted, unsalted peanuts

1/2 cup olive oil

1/4 cup red wine vinegar

1/2 cup water

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions

Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.
Grind nuts in a blender or food processor until fine, being careful not to over process. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.