Recipe courtesy of Mary Sue Milliken and Susan Feniger

Broccoli Salad with Peanut Vinaigrette

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.