Sautéed Broccoli And Corn Salad Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat.
• STEP 2.Add the broccoli florets and sauté for 5-6 minutes, or until they are bright green and tender-crisp.
• STEP 3.Remove the skillet from heat and let the broccoli cool slightly.
• STEP 4.In a large bowl, combine the sautéed broccoli, corn kernels, red onion, cherry tomatoes, and chopped parsley.
• STEP 5.In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper to make the vinaigrette.
• STEP 6.Pour the vinaigrette over the salad and toss to coat evenly.
• STEP 7.Refrigerate the salad for at least 1 hour to allow the flavors to meld.
• STEP 8.Before serving, taste and adjust the seasoning if necessary.
• STEP 9.Garnish with additional parsley, if desired.

Cooking Tips

• You can blanch the broccoli florets in boiling water for 2-3 minutes instead of sautéing them.
• Feel free to add other vegetables or ingredients to the salad, such as bell peppers, avocado, or feta cheese.
• Serve the salad as a side dish with grilled chicken or fish, or as a light lunch with crusty bread.

Storage and Serving

• Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
• Let the salad come to room temperature before serving, or serve it chilled.
• Toss the salad again before serving to redistribute the dressing.