Ingredients:
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Directions:
In a medium-sized saucepan, bring 1-inch of water to a boil over medium-high heat.
Add broccoli to boiling water, cover and cook for 1 minute, or until florets are crisp-tender.
With a slotted spoon, transfer florets into a colander, reserving cooking water, and refresh under cold running water for 1 to 2 minutes. Keep water in pan boiling.
Add carrots to boiling water, cover and cook 2 to 3 minutes, or until crisp-tender.
Add carrots to broccoli and refresh under cold running water 1 to 2 minutes. Drain and turn into a medium-sized bowl.
Combine oil, vinegar, pimentos, capers, salt and pepper in a small bowl and beat with a fork. Pour dressing over vegetables and toss to coat. Cover with plastic wrap and refrigerate until ready to serve.
Wash lettuce and dry in a salad spinner. Line a serving platter with lettuce leaves and cover with plastic wrap and refrigerate until needed.
Remove vegetables and platter from refrigerator. With a wooden spoon, toss vegetables to recombine with dressing and spoon mixture onto lettuce lined platter. |
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