Cherry Tomato and Broccoli Salad

Yields1 Serving

4 cups broccoli florets

1 pint basket cherry tomatoes, halved or quartered

2 teaspoons Dijon mustard

3 tablespoons seasoned rice vinegar

1 tablespoon olive oil

2 tablespoons chopped fresh oregano or 2 teaspoons dried

Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes.

Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano.

Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

Nutrition Facts

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