Broccoli and Carrot Salad with Almonds
2 large carrots, sliced into thin coins
1 head broccoli, chopped to florets
1 tablespoon vinegar
2 teaspoons mustard
1 teaspoon sugar
salt and pepper, to taste
1/3 cup sliced almonds, toasted
1. Bring a large pot of water to boil. Throw carrots in boiling water and cook for 2 minutes (no longer). Remove them with skimmer and keep the water boiling.
2. Now add broccoli florets and cook 2 minutes (no longer). Remove and rinse with ice-cold water to stop cooking. Combine vinegar, mustard, sugar, and salt and pepper.
3. Mix vegetables in a large bowl and cover with dressing. Toss in sliced almonds and serve.