This is a print preview of "Broccoli Salad With Peanut Vinaigrette" recipe.

Broccoli Salad With Peanut Vinaigrette Recipe
by Global Cookbook

Broccoli Salad With Peanut Vinaigrette
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  Servings: 6


  • 4 1/2 c. Broccoli florets
  • 1/2 c. Roasted, unsalted peanuts
  • 1/2 c. Extra virgin olive oil
  • 1/4 c. Red wine vinegar
  • 1/2 c. Water
  • 1/2 tsp Salt
  • 1/8 tsp Freshly-grnd black pepper


  1. Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 min. Immediately refresh in a bowl of iced water and drain.
  2. Grind nuts in a blender or possibly food processor till fine, being careful not to overprocess. Whisk nuts with remaining ingredients in a bowl till a vinaigrette is formed. Add in broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hrs.
  3. This recipe yields 6 servings.