Steamed Broccoli Salad- Gisela's Own...

Gisela developed this recipe for the IDG Cottage lunch (June 2014). 

"I have just made the broccoli salad for tomorrow to let the flavours blend, my own recipe."

Served on a bed of baby spinach, the recipe is for 8-10 people.

Ingredients
Salad:

10 cups of well trimmed broccoli florettes

1   large red pepper

1/2 red onion, medium

1    pint grape tomatoes

3    green onions

5    tbsp raw pumpkin seeds

1/2 cup pomegranate ariels

Optional:  A few sprigs of parsley for decorating salad

Dresssing:

1/2 cup white balsamic vinegar

1/2 cup extra virgin olive oil

1/2 cup sunflower oil

1 tbsp. French's Bold & Spicy prepared mustard

1/2 tsp. Herbamare herbal salt

1/4 tsp. freshly ground pepper mix incl. dehydrated garlic
1 tsp. honey

2 tsp. fresh lemon juice

Makes 12 oz.

Directions

To make the salad:  Trim broccoli and boil florettes in lightly salted water for 3 minutes, cool in ice water and drain well. Peel pepper, remove seeds and cut into 1 - 2 inch long strips. Saute in a bit of olive oil for 2 minutes on high while turning constantly, dust with sea salt and freshly ground pepper and let cool. Quarter onion and slice very thinly, separating pieces, to get 1 cup amount, lightly packed. Trim green onions and cut thinly across. Reserve 8 grape tomatoes for decorating.

To make the dressing: combine all of the ingredients and shake well.

To assemble the salad: in non-reacting bowl, mix the salad with 1/2 cup of the dressing.  Add pomegranate ariels just before serving.  Decorate with reserved tomatoes and a few sprigs of parsley. Keep cool for a few hours or overnight in fridge.

When serving over well-washed baby spinach, add more dressing as required.  Leftover dressing will stay fresh in covered container in fridge for a few days.