"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Broccolli Salad with Sweet Vinagrette, by Gretchen Gedeon, is from The Andrus Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 T. orange juice (prefer fresh squeezed) 2 T. fat free plain yogurt 2 t. stone ground mustard 1 t. 100% fruit orange marmalade preserves 1 1/2 cups broccoli florets coarsely chopped 2 T. chopped red onion
In a medium/large storage container whisk together the juice, yogurt, mustard and preserves. Add broccolli and onion. Toss together to coat. Cover container with lid and refrigerate 1 hour or up to 1 day before serving.
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