Corn and Broccoli Salad
Portion Size: 1/2 cup
Yields: 8 servings
| Ingredients | Notes: |
| 2 cups whole kernel corn | |
| 2 cups blanched broccoli florets | Wash and blanch |
| 1/2 cup thinly sliced purple onion | Peel, wash, and thinly slice |
| 3/4 cup shredded red sweet pepper | Wash and shred |
| 1 teaspoon salt | |
| 1 tablespoon red wine vinegar | |
| 1 teaspoon vinegar | |
| 2 teaspoon Dijon mustard | |
| 1 teaspoon minced garlic | Peel, wash, and mince |
| 1/4 teaspoon Worcestershire sauce | |
| 2 tablespoons chopped parsley | Wash and chop |
| 3 1/2 tablespoons olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a serving bowl combine the corn with the broccoli, onion, and red sweet pepper. Toss well until all the ingredients are thoroughly mixed together. | |
| 2 | Combine salt with the vinegar. | |
| 3 | Add mustard, garlic, Worcestershire sauce, parsley, and oil and mix well. Add the vinegar mixture to the corn salad. | |
| 4 | Toss well. Chill until serving. |
Posted in Vegetable Salad Recipes
