Broccoli and Vegetable Salad
1 bunch of broccoli
1 small red onion
1 yellow bell pepper
1 red bell pepper
1 can quartered artichoke hearts
1 can garbanzo beans
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
place in ice water. Drain before adding other vegetables. Slice
and peppers into thin slices. Place all vegetables into a large bowl
drained artichoke hearts and drained beans. Mix all of the vinaigrette
ingredients well, pour over vegetables and toss. Add salt and pepper
taste. Chill before serving.
Serves 6-8 as a side dish.