• 6 medium Potatoes peeled and cubed
• 1 lb. Bunch broccoli
• 1/4 cup Vegetable oil
• 3 T.   white wine vinegar
• 3 T. Orange juice
• 2 T. Minced fresh parsley,divided
• 1  Clove garlic, minced
• 2 T.  Olive oil
• 1 tsp.  Dried basil
• 1 tsp. Salt
• 2 Green onions & tops, thinly sliced
• 3 Drops tabasco sauce
• Cherry tomatoes, halved

Instructions

Cook potatoes in water for 10 minutes and drain. Set aside & keep warm. Cook small broccoli flowerets in small amount of water for 7-8 minutes or until tender. Drain and keep warm. Combine next 8 ingredients in a small pan and bring to a broil. Stir in green onions and hot sauce last. Arrange potatoes and broccoli on a serving platter and pour hot mixture over the top. Garnish with tomatoes and additional parsley. Serves 8