Many years ago, we were at a “Dish to Pass”. One of the salads was the just the tastiest and easiest salad I’ve ever had. I try to keep a dish of it in my fridge since just a mouthful will satisfy that salty craving that comes out of nowhere!
And this is one of those recipes that will make a little or a lot–your choice!
Fresh broccoli washed and cleaned (I happen to love the stems so I use both the flowers and the stems)
Other optional ingredients….red onion, black olives (I love black olives so tend to load it up with those)
Wash and dry vegetables.
Chop into bite sized pieces.
Add Italian dressing.
Cover and refrigerate.
Could that be any easier???
3 Tablespoons vinegar (can be red, white or Balsamic)
1/2 teaspoon Dijon mustard
1/4 cup olive oil
1/2 teaspoon onion powder, basil and oregano
Salt and pepper to taste
The William Henry Miller Inn
Bed and Breakfast Foodie