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Warm Broccoli with Vinaigrette

A sweet vinaigrette dresses up these tender broccoli spears. I drizzle it over other dishes such as asparagus or green beans. It's the only way I can get my kids to eat their veggies! —Renee Smith, Sparks, Nevada
  • Total Time
    Prep: 15 min. Cook: 15 min.
  • Makes
    12 servings (3/4 cup each)


  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper
  • 12 cups fresh broccoli florets (about 1-3/4 pounds)
  • 1/2 pound cheddar cheese, cut into 1/2-inch cubes
  • 1 jar (2 ounces) diced pimientos, drained
  • 2 green onions, chopped


  • In a small bowl, whisk the first five ingredients until blended. In a 6-qt. stockpot, bring 10 cups water to a boil. Add half of the broccoli; cook, uncovered, 3-5 minutes or until tender. Remove with a slotted spoon; drain well. Repeat with remaining broccoli.
  • Place broccoli in a large bowl; add cheese, pimientos and green onions. Drizzle with vinaigrette and toss to combine. Serve immediately.

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