Broccoli & red pepper salad

Yield: 8 Servings

Measure 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

: 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

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