3 tablespoons apple cider vinegar
1 tablespoon fresh lemon juice
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
1/2 to 1 teaspoon crushed red pepper (depending on heat preference)
salt and black pepper to taste
Add the first five ingredients, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Add more salt, lemon juice, and red pepper as desired to taste.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Apple and Broccoli Salad by Eric Kim, New York Times.
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