Broccoli Tomato Salad

Broccoli Tomato Salad with Cranberry Vinaigrette

This is a great way to have your veggies cold, especially nice when the outside temps are in the 100’s, much like today in Southern California. Trader Joe’s works best, where possible.

  • 1 Bag (1lb) frozen brocoli
  • 2 medium sized beefsteak tomatoes, or 3 Roma’s, cut into 1/2 wedges
  • 1/2 red onion, sliced thin
  • Vinaigrette of choice, my choice was Cranberry Walnut Gorgonzola.

Cook the frozen brocoli. Use the microwave for this to help keep the house cool. You don’t have to cook it all the way, just until it is thawed all the way. When it’s done, get it into a bowl of ice water to stop the cooking and get the temperature down. Drain.

To your salad bowl, add the cooled and drained broccoli, tomatoes and onion. Toss with dressing. For best results, let marinade in the refrigerator for 1/2 hour before serving.

No TJ’s nearby? You can use fresh broccoli instead, just steam it first. Need a different dressing? I’m partial to a simple red wine vinegar and olive oil mix for this, but we had the cranberry walnut handy.

Serve as a salad with anything you like. Goes particularly well with beef or grilled chicken.

By Don

Lead bottle washer at donburnside.com, host at whiteroofradio.com and tech guru for the MotoringFile family of sites.

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