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Broccoli Salad With Peanut Vinaigrette

Cuisine: Chinese
Type: Vegetables
Courses: Salads
Serves: 6 people

Recipe Ingredients

4 1/2 cups 657g / 23ozBroccoli florets
1/2 cup 118mlRoasted, unsalted peanuts
1/2 cup 118mlOlive oil
1/4 cup 59mlRed wine vinegar
1/2 cup 118mlWater
1/2 teaspoon 2.5mlSalt
1/8 teaspoon 0.6mlFreshly-ground black pepper

Recipe Instructions

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 overprocess. 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.

This recipe yields 6 servings.

TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B15 broadcast 05-28-1998) - Downloaded from their Web-Site -


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