Vegetable Cheese Salad With Artichokes
|Broccoli florets||1 Cup (16 tbs)|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Olive oil/Walnut oil||2 Teaspoon|
|Balsamic wine vinegar/Red wine vinegar||1 1⁄2 Teaspoon|
|Dried tarragon||3⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Cherry tomatoes||6 , halved|
|Sliced jerusalem artichokes/Water chestnuts||1⁄2 Cup (8 tbs)|
|Part skim mozzarella cheese||2 Ounce|
In a small saucepan with enough boiling unsalted water to cover, cook the broccoli until tender but still crisp 3 to 5 minutes.
Drain in a colander, rinse under cold running water to stop the cooking, and drain again.
At the same time, cook the artichoke hearts according to package directions, omitting the salt; drain well and set aside.
In a large bowl, combine the olive oil, vinegar, tarragon, and pepper.
Add the broccoli, artichoke hearts, cherry tomatoes, Jerusalem artichokes, and cheese.
Toss well, cover, and refrigerate at least 6 hours before packing for a picnic or brown bag lunch.