by Ken Moody

Created on: October 21, 2008

Most people don't really care much for vegetables because of their bland or bitter taste. Broccoli is usually hated as a kid, but over time most people acquire a taste for this tree-like vegetable. Although steamed or boiled broccoli is the traditional way to prepare it, I prefer it in a salad with tomatoes and cucumbers.

Broccoli Cucumber Tomoto Salad

For this recipe you will need:

Cutting board
Paring Knife
Salad Bowl (to mix and serve salad)

Ingredients:

1/2 of a head of raw broccoli (approx.)
1/2 of a cucumber (approx.)
1/2 of a small raw onion (approx.)
1 medium sized tomato (several cherry or grape tomatoes will work as well)
1/4 cup of walnuts
1/8 cup of shredded sharp cheddar cheese
1/2 cup of vinegar (apple cider vinegar is my favorite for this)
1/4 cup of salad oil or extra virgin olive oil
salt & pepper for seasoning (optional)

Chop the broccoli, cucumber, and tomatoes (if using cherry or grape tomatoes, chop in half) into bite sized pieces and put in salad bowl. Next dice the onions and add. Next Crumble the walnuts and add to to bowl. Next add the vinegar and oil and stir all the ingredients gently in bowl as not to smash the tomatoes. Next sprinkle with the cheddar cheese and salt and pepper to taste if desired.

This salad can either be served chilled or at room temperature. It goes great with fresh seafood, grilled chicken, and grilled steaks. Left overs should be sealed in a Tupperware and refrigerated, and make a great snack or addition to a packed lunch.

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