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Recipe courtesy of Mary Sue Milliken and Susan Feniger

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Total:: 20 min
Prep:: 20 min

Yield:: 6 servings

Level:: Easy

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

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.

My Private Notes

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