This salad is always a hit!
1 lb. broccoli
1 tbsp dijon mustard
2 tbsp red wine vinegar (I used balsamic)
2 tbsp olive oil
1/2 small red onion, minced
1 pint cherry tomatoes, halved
1 can chick peas, drained and rinsed
salt & pepper
1. Cut the florets from the broccoli. In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli in a single layer. Cover, steam until crisp-tender, about 5 minutes.
2. In a large bowl, whisk together the mustard, vinegar, olive oil, and onion; season with salt and pepper.
3. Add the tomatoes, chickpeas, and broccoli; toss to coat. Serve chilled or at room temperature.
Shared by a momstown Burlington mom from from Martha Stewart's "Great Food Fast" recipe book.