INGREDIENTS
- 2 cups broccoli florets
- 1 1/2 cups cauliflower florets
- 1 cup cherry tomato halves
- 2 T minced onion
- 1/4 cup red wine vinegar
- 1 T olive oil
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- 1/2 tsp dried parsley flakes
- Dash of pepper
DIRECTIONS
Cook broccoli and cauliflower, covered in a small amount of boiling water 3 minutes. Drain well; place in a shallow 1 quart dish. Add cherry tomatoes and onion; set aside.
Combine vinegar and remaining ingredients in a jar. Cover tightly, and shake vigorously.
Pour dressing over vegetables, tossing gently to coat. Cover and shill 2 hours, stirring occasionally.
Yield: 4 servings (about 73 calories per 1 cup serving).
Tammy Randermann – Brenham, Texas