Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Broccoli Salad with Peanut Vinaigrette
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 6 servings
Share This Recipe
- Level: Easy
- Total: 20 min
- Prep: 20 min
- Yield: 6 servings
Ingredients
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.
Looking for Something Else?
Stream discovery+
Your favorite shows, personalities, and exclusive originals. All in one place.
