Broccoli And Red Pepper Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
4 lbs: Broccoli,
1/4 cup: Lemon juice,
3 each: Sweet red peppers, cut into
2 tsp: Dijon mustard,
-thin strips,
1/4 tsp: Salt,
3/4 cup: Olive oil,
1/8 tsp: 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
Submitted By JEFF PRUETT On 10-13-95
Source from luhu.jp
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
Submitted By JEFF PRUETT On 10-13-95
Source from luhu.jp