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Broccoli and Carrot Vinaigrette

This recipe is made ahead of time, and may be considered as a vegetable, salad or side dish. It is ideal to make in the morning of what will be a busy day. It is also suitable for Passover.

  • 1 pound (approximately) broccoli, cut up
  • 2 carrots, sliced
  • 1/4 cup oil
  • 2 tablespoons wine or cider vinegar
  • 1 tablespoon chopped chives (optional)
  • 1 teaspoon dried parsley flakes, or 1 tablespoon chopped fresh
  • parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon paprika
  • salt and pepper to taste
Steam broccoi and carrots until crisp temder. Allow to cool. Whisk or beat together the remaining ingredients. Combine and chill. Toss and serve cold. Serves four to six.

Rosalyn F. Manesse, Covina, CA
Author of Easy Kosher Cooking


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