Broccoli and 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 Submitted By JEFF PRUETT On 10-13-95

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