Citrus-Pine Nut Broccoli Slaw | Oregonian Recipes
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Ingredients
- Zest and juice of 1 orange
- Zest and juice of 1 lemon
- 1 tablespoon white balsamic or sherry vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 heads broccoli, very finely chopped (about 6 cups)
- 1/4 cup finely chopped dried apricots
- 3 scallions, thinly sliced
- 1/4 cup toasted pine nuts
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