white wine vinegar
chopped fresh parsley
(3 lbs.) broccoli
romaine lettuce, torn into bite-size pieces
Boston lettuce, torn into bite-size pieces
red bell peppers, cut into strips
Whisk vinegar, mustard, the 3/4 teaspoon salt, and the garlic in small bowl. Gradually whisk in oil. Stir in parsley.
Cut broccoli into small florets. (Reserve stalks for another use.) Heat 2 quarts water and the 1 teaspoon salt to boiling in saucepot. Add broccoli and cook 30 seconds. Drain and rinse under cold water.
Combine torn lettuces, bell peppers, and broccoli in large salad bowl. Add Dressing; toss well. Makes 12 servings.
Make Ahead Tip
- Prepare salad and Dressing. Cover and refrigerate separately up to 4 hours.
- Servings Per Recipe 12
- Fat, total(g)7,
- sat. fat(g)1,
- Percent Daily Values are based on a 2,000 calorie diet