Broccoli & Red Potato Salad
Yields 8 Servings
Serving Size
5 Medium Potatoes
1 lb. Broccoli
1/8 C Flax Oil
1/8 C Extra Virgin Olive Oil
3 Tbs. Red Wine Vinegar
3 Tbs. Orange Juice
3 Tbs. Parsley, minced
3 Scallions, Sliced with tops
1/4 - 1/2 tsp. Sea Salt
2 Cloves Garlic, minced
1/4 tsp. Cayanne
1 Small jar of Pimentos, drained
Clean potatoes, leaving the skins on. Chop into chunks, and boil until tender. Drain, cover and set aside. Wash broccoli, peel and chop stems. Break apart florets. Steam the broccoli until tender. Set aside and keep covered. In mixing bowl, mix together liquid ingredients along with parsley, garlic, scallions, pimentos and cayenne. Arrange potatoes in middle of serving platter, surround with broccoli, then cover with dressing.