For the salad
Cooked florets from 1 large head of broccoli
Cooked florets from 1 large head of cauliflower
500g of cherry tomatoes, halved
1/2 cup of pitted black olives, sliced
For the dressing
2 tablespoons of lemon juice
3 tablespoons of mustard
1 teaspoon of paprika
1 cup of olive oil
Salt and black pepper to taste
For the salad
Cooked florets from 1 large head of broccoli
Cooked florets from 1 large head of cauliflower
500g of cherry tomatoes, halved
1/2 cup of pitted black olives, sliced
For the dressing
2 tablespoons of lemon juice
3 tablespoons of mustard
1 teaspoon of paprika
1 cup of olive oil
Salt and black pepper to taste
Combine broccoli, cauliflower, cherry tomatoes, and olives in a bowl
Prepare the dressing: whisk together lemon juice, mustard, and paprika
Gradually add the olive oil, whisking constantly
Season with salt and black pepper and serve over the salad
Mix well and refrigerate until serving time
Serves 15-20.
