Ingredients:
1 head broccoli, cut into florets
(or use ½ broccoli and ½ cauliflower)
1 cup steamed peas, snow peas, or sugar snap peas (optional)
¼–½ red onion, thinly sliced
½ cup sliced black and green olives
1 jar marinated artichoke hearts, drained and sliced
Roasted red peppers, thinly sliced
Dressing:
1½ tsp red wine vinegar, 2 tsp lemon juice, ¼ cup olive oil
½ tsp Dijon mustard, 1–2 cloves garlic, minced, Salt and
pepper, to taste
Instructions:
1.Steam broccoli florets for 4–5 minutes until crisp-tender. If using cauliflower, steam separately until just tender. Allow vegetables to cool to room temperature.
2.In a large bowl, combine broccoli, cauliflower (if using), peas, red onion, olives, artichoke hearts, and roasted peppers.
3.In a small bowl, whisk together the vinegar, lemon juice, olive oil, Dijon mustard, garlic, salt, and pepper. Alternatively, blend in a small food processor.
4.Toss the salad with the dressing just before serving.
Serving Tip: Enjoy immediately at room temperature, or chill the
salad and dress it just before serving for a refreshing summer
side dish
