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Beet & Broccoli Salad Dijon

 Community Posted Recipe
 Posted on 3/2/2012 by  john_kaiser
5 Stars
Ratings (1)
2PointsPlus Value
Prep time: 30 min
Cook time:N/A
Other time:N/A
Serves: 6
This recipe made 4 cups which worked out to 2/3 cup per serving. Recipe can be doubled.
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  • Recipe

  • Read All Reviews (1)

Ingredients

  3 cup(s) cooked broccoli   
1 Tbsp Filippo Berio Olive oil   
1 Tbsp Dijon Mustard   
1 clove(s) (medium) garlic clove(s)   
1/4 tsp table salt   
1/4 tsp Durkee Pepper, Black Ground   
16 oz pickled beets   

Instructions

  • 1. Drain beets, reserve 3 tablespoons beet liquid. Cut whole beets in half. In small bowl, combine beet liquid, olive oil, mustard, garlic, salt and pepper, if desired. Whisk to blend. Stir in onion. 2 Toss beets with dressing-onion mixture. Cover and refrigerate to chill. (Make up to one day in advance.) 3. To serve, add broccoli. Toss gently to combine.
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  • tmb60ww (tina)
  • 3/17/2012 11:14:14 PM
  •   
  • 5 Stars
  • Read my reviews: (1)

LOVE the beets/broccoli idea! I made it with raw broccoli, left the mustard out and added a little diced carrot and almond pieces. Mixed in some chicken breast for a salad lunch tomorrow. Yummy!

  • 1 people found this review helpful.
  • *Note: This review was posted prior to the launch of PointsPlus
This recipe has not yet been reviewed.
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