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CATEGORY CUISINE TAG YIELD
Vegetables Salads, Vegetables 8 Servings

INGREDIENTS

4 lb Broccoli
3 Sweet red peppers, cut into
thin strips
3/4 c Olive oil
1/4 c Lemon juice
2 t Dijon mustard
1/4 t Salt
1/8 t Black pepper

INSTRUCTIONS

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  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 245
Calories From Fat: 186
Total Fat: 21.1g
Cholesterol: 0mg
Sodium: 150mg
Potassium: 747.2mg
Carbohydrates: 12.5g
Fiber: <1g
Sugar: <1g
Protein: 6.8g


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