Free Recipe Broccoli Salad with Peanut Vinaigrette
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Broccoli Salad with Peanut Vinaigrette Recipe
4-1/2 c Broccoli florets
1/2 c Roasted; unsalted peanuts
1/2 c Olive oil
1/4 c Red wine vinegar
1/2 c Water
1/2 ts Salt
1/8 ts Freshly-ground black pepper
Broccoli Salad with Peanut Vinaigrette Preparation
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. Recipe Source: 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 – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-22-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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