Jennifer’s Saturday Salad
I’m calling this one “Jennifer’s Saturday Salad” because I created it using things I had in the house today… which happens to be Saturday.
2 lbs FRESH broccoli florets
2 cans white cannellini beans
1 half red onion diced (you can use the whole thing if you like a lot of onion.)
1 tomato diced
For dressings, I still use the Kraft carafe. Don’t ask me why… I just always do and I never have any problems. If you are savvy, then I’m sure you’ll have no problem adapting. I also don’t measure… I eyeball and flavor to taste.
Red wine vinegar up to the (W) line (I don’t use water)
Spanish Olive oil up to just below the (O) line
A healthy amount of garlic powder
a healthy amount of dry yellow mustard
a healthy amount of black pepper
a healthy amount of oregano
a few pinches of coarse sea salt
Shake it up!
Rinse broccoli florets and add to a medium to large sauce pan and cover with water. Once the water comes to a boil, boil for no more than 5 minutes. Remove from heat immediately and rinse in cold water. Add your diced onion, tomato and beans into a storage or serving bowl. Once the broccoli is cool enough, add the broccoli to the other ingredients. Pour the entire bottle of dressing over the veggies, and either cover the bowl with the lid and shake, or use a large serving spoon to incorporate. Chill for a few hours and serve. You can eat this as a meal, or serve as a salad.
It’s quick, it’s easy… and it’s yum!