Recipe information
Yield
Serves 6
Ingredients
4 cups broccoli florets
1 1-pint basket cherry tomatoes, halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried
Preparation
Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)
Nutrition Per Serving
Per serving: calories
53; total fat
3g; saturated fat
0.5g; cholesterol
0
#### Nutritional analysis provided by Bon Appétit
