It is beautiful here today. Broccoli, brussel sprouts and artichoke hearts, doesn't that just scream spring. The absolute best part is it has to be made 24 hours ahead.
Vegetable Salad
8 servings
print recipe
Salad:
1 large bunch broccoli
1 pint brussel sprouts
2 (9-ounce) packages frozen artichoke hearts
1 cup sliced celery
1/4 cup sliced sweet onion
1/4 cup sliced green olives
1/2 cup chopped pecans
Dressing:
2/3 cup salad oil
1/3 cup wine vinegar
1 clove garlic, minced fine
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Cook just until crisp-tender and drain vegetables.
Cut broccoli and sprouts into fairly small pieces. Combine all the dressing ingredients and blend well. Marinate all the vegetables and the olives in the dressing for 24 hours. Just before serving add chopped pecans.
Sunday, March 20, 2011
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Iwill give this a go!!!
ReplyDeleteSounds great for a nice, fair day here in Nebraska. :)
ReplyDeleteThis sounds very "summery" and I love the fact that it sits for 24 hours. That always makes things taste better.
ReplyDeleteHow spring-y!
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