Broccoli, Cherry Tomato and Watercress Salad

Ingredients

• 2 cups broccoli florets
• 2 cups cherry tomatoes, stems removed
• 1 bunch watercress, long stems trimmed, coarsely chopped and cut in half
• 1/2 Tbsp. red wine vinegar
• 1 Tbsp. extra virgin olive oil
• 1/2 tsp. minced garlic
• Salt and freshly ground black pepper to taste

Directions

1. Cook broccoli in a steamer or in a microwave oven (covered with a wet paper towel), until tender but still crisp.
2. In a large bowl, mix together broccoli, tomatoes and watercress. In a small bowl, whisk together vinegar, olive oil, garlic, salt and black pepper. Drizzle over vegetables and toss to blend. Serve immediately.

Recipe Yield: Makes 8 servings.

Source: AICR
Recipe and image appear courtesy of American Institute for Cancer Research.