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Lemon Broccoli Salad

salads, vegetables

2 tablespoons slivered almonds
4 cups chopped broccoli
2 tablespoons vegetable oil
4 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon granulated sugar
1/4 teaspoon (each) salt and pepper
1/4 cup chopped red onion

In small skillet, toast almonds over medium heat, shaking pan occasionally, for about 5 minutes or just until golden. Meanwhile, in large pot of boiling water, cook broccoli for 3 minutes or until tender-crisp. Drain and chill under cold running water. Drain and pat dry. In salad bowl, whisk together oil, lemon juice, mustard, sugar, salt and pepper. Add broccoli, onion and almonds; toss to coat.

Contributor: Canadian Living - April, 1999

Yield: 4 servings

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