| 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)
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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