Recipe - Broccoli And Carrot Vinaigrette

1 pound (approximately) broccoli;
cut up
2 Carrots; slices
One fourth cup Oil
2 tablespoon Wine or cider vinegar
1 tablespoon Chopped chives; (optional)
1 teaspoon Dried parsley flakes; or 1
tablespoon chopped fresh
parsley
1 Clove garlic; minced
One half teaspoon Paprika
Salt and pepper to taste

This recipe is made ahead of time, and may be considered as a vegetable,
salad or side dish. It is ideal to make in the morning of what will be a
busy day. It is also suitable for Passover.

Steam broccoi and carrots until crisp temder. Allow to cool. Whisk or beat
together the remaining ingredients. Combine and chill. Toss and serve cold.
Serves four to six.

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 17, 1998