Pages

Tuesday, August 26, 2008

Mum's Italian Broccoli

I have always loved this salad. It should definitely be served cold. My mom makes this all the time. It is a very simple salad and gets better the longer it sits in the vinegar. Make this the day before you plan on serving it that way all of the flavors have time to meld together.

2 large bunches of Broccoli
½ tsp garlic salt2 tbsp olive oil
pepper to taste
2 ½ tbsp Red wine vinegar

Clean and cut the flowerets into individual pieces and discard large stems. Cook the broccoli until soft. Do not overcook. While broccoli is still hot, place it and all the ingredients into a large bowl. Mix well and chill prior to eating.