Broccoli Salad

• 1 head broccoli
• 1/4 c. rice wine vinegar
• 1/4 c. soy sauce
• 2 Tbsp. sesame oil
• 2 Tbsp. olive oil
• 4 Tbsp. sesame seed, toasted

1. Wash broccoli, discarding leaves and toughest part of stem. Blanch entire head in boiling water for 1 minute.
2. Rinse under cold water.
3. Break off florets and cut remaining stems (peeled if desired) into 2 inch pieces.
4. Preheat oven to 450u0b0.
5. Spread broccoli pieces in one layer on a greased baking sheet.
6. Roast at 450u0b0 for 5 minutes, turn broccoli pieces over and continue roasting until broccoli begins to brown, about 5 minutes more.
7. Whisk together soy sauce, vinegar and oils.
8. Stir in 3 tablespoons sesame seed.
9. When broccoli is done, transfer to a bowl and pour dressing over it, stirring gently to coat.
10. Sprinkle with remaining tablespoon sesame seed.
11. Serve warm or at room temperature.
12. Yield: 8 servings.
13. Carbohydrate 2 g, protein 2 g, fat 9 g, calories 94.

broccoli, rice wine vinegar, soy sauce, sesame oil, olive oil, sesame seed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302244 (may not work)