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Broccoli Vinaigrette

Chef.at.Home's picture
Ingredients
  Fresh broccoli/2 packages, 10 ounce frozen broccoli spears 1 Pound
  Vinaigrette dressing 3⁄4 Cup (12 tbs)
  Finely chopped dill pickle 1⁄3 Cup (5.33 tbs)
  Finely chopped green pepper 1⁄3 Cup (5.33 tbs)
  Snipped parsley 3 Tablespoon
  Capers 2 Tablespoon, drained
  Hard cooked egg 1 , finely chopped
Directions

Cut fresh broccoli stalks lengthwise into uniform spears, following branching lines.
Cook fresh broccoli in small amount of boiling salted water 10 to 15 minutes, frozen broccoli 4 to 5 minutes, or just till crisp-tender.
Drain.
In screw-top jar combine Vinaigrette Dressing, dill pickle, chopped green pepper, snipped parsley, and capers.
Cover and shake to mix well.
Pour dressing over broccoli spears; refrigerate several hours or overnight.
Drain off liquid.
Arrange broccoli spears on serving plate; top with finely chopped egg.
Garnish with additional sawtooth-cut, hard-cooked eggs filled with sieved egg yolks, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Healthy

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