Fresh Broccoli Salad

This is a fabulous fresh salad for all year round.

Yield: 4 servings ( Serving Size: 6 )
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  • 1 tablespoon(s) white wine vinegar
  • 1 lemon zested
  • 1 tablespoon(s) lemon juice freshly squeezed
  • 2 teaspoon(s) dijon mustard
  • 1 teaspoon(s) kosher salt
  • 1 pinch(s) freshly ground black pepper
  • 1/4 cup(s) olive oil
  • 1 pound(s) broccoli rinsed, trimmed and sliced thinly
  • 6 ounce(s) cherry or grape tomatoes halved
  • 3 ounce(s) pecans or hazelnuts chopped, toasted
  • 2 tablespoon(s) fresh basil leaves


  1. Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.

  2. Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
March 2013

This recipe is a personal recipe added by rebekaheva and has not been tested or endorsed by MyRecipes.

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