6 medium sized new potatoes, peeled and cubed
1 (1lb) bunch broccoli
1/4 cup vegetable oil
3 tbs white wine vinegar
3 tbs orange juice
2 tbs minced fresh parsley
2 tbs olive oil
1 clove garlic, minced
1 tsp salt
1 tsp dried whole basil
2 green onions with tops, thinly sliced
3 drops hot sauce
Cherry tomatoes, halved

Procedures :
Cook potatoes in a small amount of boiling water 10 minutes or until tender; drain. Set aside, and keep warm. Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli thoroughly; cut flowerets and stems into bite sized pieces. Cook broccoli in a small amount of boiling water 7 minutes or until tender; drain. Set aside and keep warm. Combine vegetable oil, vinegar, orange juice, parsley, olive oil, garlic, salt, and basil in a small saucepan; bring to a boil. Remove from heat; stir in green onions and hot sauce. Arrange potatoes and broccoli on serving platter; pour hot oil mixture over top. Garnish with cherry tomatoes.
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Category : Salad

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