Broccoli & red pepper salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Broccoli |
| 3 | eaches | Sweet red peppers; cut into thin strips |
| ¾ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| 2 | teaspoons | Dijon mustard |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Black pepper |
Directions
: Trim off large leaves of broccoli, and remove tough ends of lower stalks. Wash broccoli thoroughly; cut flowerets into bite-sized pieces (reserve the stems for another use). Cook broccoli covered, in a small amount of boiling salted water 2 to 3 minutes or until slightly tender; drain. Rinse with cold water; drain and set aside.
: Combine broccoli and peppers in a large mixing bowl; toss gently.
Combine remaining ingredients in a jar; cover tightly and shake vigorously. Pour marinade over vegetables, toss gently. Cover and chill overnight. Drain off marinade before serving.
From October, 1983"Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 13 Oct 95