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Broccoli and Cherry Tomato Salad - pareve

Posted by : Lita Lotzkar

4 cups broccoli florettes
1 pint basket cherry tomatoes - halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano, or
    2 teaspoons dried

Steam broccoli until just crisp-tender, about 4 minutes.  Dip broccoli in
ice-water to stop cooki ng and retain bright green color.  Remove and
drain.  Transfer to a large bowl  and cool.  Add  tomatoes.  Place mustard
in a small bowl. Gradually whisk in vinegar, then oil.  Mix in oregano.

Add to salad and toss to coat.  Season with salt and pepper.  Refrigerate
until serving.  (Serves 6)

From: Jewish Western Bulletin, Vancouver, B.C.
(Ilene Spector)

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