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Broccoli and Olive Salad

Broccoli and Olive Salad

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1 large broccoli
1/2 cup diced black olives
6 radishes

Dressing
9 Tbsp. Olive oil
3 Tbsp. Wine vinegar
1 tsp salt
3/4 tsp. Pepper
1/4 dry mustard

2 tomatoes, sliced into wedges
1/2 cup Spanish nuts or peanuts

thoroughly wash and cut broccoli into florets, then place in large mixing bowl. Add olives and radishes. Mix dressing ingredients together and add to vegetables.
Garnish with tomato wedges and Spanish nuts.

USE: Large mixing bowl
YIELDS: 6 servings

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
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