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Broccoli Vinaigrette

American.Gourmet's picture
Ingredients
  Frozen broccoli spears 40 Ounce (4 Packages, 10-Ounce Each)
  Salad oil 1 Cup (16 tbs)
  Vinegar 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Paprika 1 1⁄2 Teaspoon
  Dry mustard 1 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Cayenne 1 Dash
  Finely chopped dill pickle 2⁄3 Cup (10.67 tbs)
  Minced green pepper 2⁄3 Cup (10.67 tbs)
  Snipped parsley 1⁄3 Cup (5.33 tbs)
  Capers 2 1⁄4 Ounce, drained for 1/4 cup (1 Jar)
  Hard cooked eggs 4 , diced
Directions

MAKING
1) Cook frozen broccoli spears according to package direction, drain, and keep aside.

MAKING
2) In a screw-top jar, combine vinegar, salad, oil, lemon juice, sugar, salt, paprika, dry mustard, crushed oregano, cayenne, finely chopped dill pickle, minced green pepper, snipped parsley, and drained capers, then cover and shake to mix well.
3) Spread the dressing over broccoli spears and let it chill overnight.
4) Drain off liquid.

SERVING
5) Serve in a serving plate, garnished with sawtooth-cut hard-cooked eggs filled with sieved egg yolks.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Broccoli
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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