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Broccoli and Vegetable Salad
Vegetables:
1 bunch of broccoli
2 carrots
1 small red onion
1 yellow bell pepper
1 red bell pepper
1 can quartered artichoke hearts
1 can garbanzo beans
Vinaigrette:
1/3 cup Extra Virgin Olive Oil
2 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 tsp balsamic vinegar (optional)
1 tbsp prepared yellow mustard
1 tsp honey
1/2 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
Cut broccoli into bite sized pieces and slice carrots into thin slices.
Blanch 3 minutes in salted boiling water. Remove from boiling water
and
place in ice water. Drain before adding other vegetables. Slice
onion
and peppers into thin slices. Place all vegetables into a large bowl
with
drained artichoke hearts and drained beans. Mix all of the vinaigrette
ingredients well, pour over vegetables and toss. Add salt and pepper
to
taste. Chill before serving.
Serves 6-8 as a side dish.
   
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