Broccoli and Bell Pepper Salad

Name: Broccoli and Bell Pepper Salad
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 8
Cuisine: Global
Ingredients: 2 bell peppers, cored, seeded, cut into thin slices; 907 grams heads broccoli (about; 2 teaspoons Dijon mustard; 79 milliliters olive oil; 2 Tbsps red wine vinegar; 8 servings Salt and pepper

Broccoli and Bell Pepper Salad might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 129 calories, 4g of protein, and 10g of fat per serving. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have olive oil, broccoli, dijon mustard, and From preparation to the plate, this recipe takes roughly 14 minutes.

Instructions

Cut florets from broccoli. Trim florets into 1-inch pieces; trim stems, peel and cut into 1-inch pieces.

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Broccoli

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add broccoli and cook until tender but not mushy, 3 to 4 minutes.

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Broccoli

Drain in a colander under cold running water. Pat broccoli dry with paper towels.

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Broccoli

Water

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Paper Towels

Colander

In a large bowl, combine mustard, vinegar, salt and pepper.

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Salt And Pepper

Mustard

Vinegar

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Bowl

Whisk together until salt is dissolved and then slowly add oil, whisking constantly until blended and thickened.

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Salt

Cooking Oil

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Whisk

Just before serving, add broccoli and peppers to bowl with vinaigrette. Toss until vegetables are thoroughly coated with dressing. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette