Recipe - Potato And Broccoli Vinaigrette (Oregon)

4 md Potatoes; peeled and cut
into 1inch cubes
1 bn Broccoli; (1 to 1 1/2
pounds) trimmed and broken
into small branches,
blanched
One half cup Oil
One fourth cup Cider vinegar
1 Clove garlic; minced
1 One half teaspoon Salt
1 teaspoon Basil
1/8 teaspoon Liquid hot pepper sauce
2 Green onions; cut or sliced up
Cherry tomatoes; (garnish)

In a saucepan over medium heat, cook potatoes, covered, in boiling water
until tender. Drain and keep hot. In a small saucepan, combine remaining
ingredients, except tomatoes. Bring just to boiling over medium heat,
stirring. Arrange hot potatoes and broccoli in serving dish; pour hot
vinegar mixture over and toss gently. Garnish with tomatoes.

Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior
League of Eugene, Oregon. 1990. ISBN: 0960797610

Scanned and Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)