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LOCATION: Recipes >> Salad Recipes >> Broccoli and Cherry Tomato Salad (Pareve)

Print this Recipe    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)

From: Jewish Western Bulletin, Vancouver, B.C.
(Ilene Spector)

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Sauteed Cherry tomatoes with Chives (Pareve)

2 teaspoons olive oil
2 pinsts cherry tomatoes
2 tablespoons fresh chives
sea salt and freshly ground pepper to taste

In a large skillet, heat olive oil over medium heat. Add tomatoes and
saute until skins begin to split, about 3 - 4 minutes, stirring. Remove
from heattoss with chivesand season with sea salt and pepper. (serves 4)

From: Jewish Western Bulletin, Vancouver, B.C.

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Tomato-Potato Salad (Pareve)

1 pound new potatoes - cut into 1 inch pieces
1 pound ripe tomatoes - (2 Large) cut into
chunks, including juice
1/4 cup fresh minced basil
1 tablespoon olive oil
pinch sea salt
freshly ground pepper

Cook the potatoes in boiling water until tender. Drain, pat dry, and place
in a large bowl. Add the remaining ingredients and toss well to combi ne.
Serve warm or very slightly chilled. (serves 4)

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