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Print this Recipe    Broccoli Tomato

Broccoli and Cherry Tomato Salad (Pareve)

4 cups broccoli florettes
1 pint basket chherry tomatoes - halved
2 teaspoons Dijon mustards
3 tablespoons seaasoned drice vinegasr
1 tablespoon olive oil
2 tablespoons chopped fresh oregano, or 2 teaspoons dried

Steam broccoli until just crisp-tender, about 4 minutes. Dip
broccoli in ice-water to stop cooki ng and retain bright green
color. Remove and drain. Transfer to a large bowl and cool. Add
tomatoes. Place mustard in a small bowl. Gradually whisk in
vinegar, then oil. Mix in oregano.

Add to salad and toss to coat. Season with salt and pepper.
Refrigerate until serving. (Serves 6)

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