Prep 1 min
Cook 7 mins
Served cold, so take time to chill it.
- 2 lbs fresh broccoli or 2 (10 ounce) packages frozen broccoli
- 1 cup sour cream
- 2 tablespoons tomato paste
- 1⁄4 teaspoon dried basil
- 2 teaspoons capers
- Trim broccoli and steam until tender, or cook frozen broccoli according to package instructions.
- Drain and cool.
- Combine sour cream through capers, toss with broccoli and chill.
What a great salad! I made it as directed, except for two things. I used fresh basil and I added garlic that had been crushed into a paste with some coarse salt. I put the dressing together while the broccoli cooked and added the broccoli while it was still slightly warm and then let the salad macerate. Thanks for a great salad--next I think I'll try something similar with cauliflower.
I really liked this salad & the combo of flavors w/the sour cream dressing & capers. I added garlic as I most always do. My eyes & my palate sensed the broccoli was a tad lonely as a stand-alone salad & felt the addition of some baby shrimp or water chestnuts (or both) would add a flavor & texture dimension to please & satisfy my senses. It will be repeated w/that variation. Thx for posting. :-)
Had this for lunch today, made with fresh broccoli, and it was simple delicious. I did cut back on the capers just a little, but that was just a personal preference. Thanks for the great recipe.