1 L broccoli florets, blanched 4 cup
125 ml roasted unsalted peanuts, chopped 1/2 cup
125 ml vegetable oil 1/2 cup
50 ml red wine vinegar 1/4 cup
125 ml water 1/2 cup
salt & pepper to taste
In a small bowl; combine nuts, oil, vinegar, water, salt and pepper to taste. Add broccoli, toss and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.
Serves 6