Ingredients:
4 cups broccoli florets
1 pint cherry tomatoes, halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
Directions:
Steam broccoli until just crisp-tender, about 3 minutes.
Transfer to large bowl and cool.
Add tomatoes.
Place mustard in small bowl.
Gradually whisk in vinegar, then oil.
Mix in oregano.
Add to salad and toss to coat.
Season with salt and pepper.
Can be made 6 hours ahead.
Cover, chill.
Servings: 6
Time preparation: 5 min.
Time total: 5 min.