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    You are in: Home / Recipes / Broccoli Roasted Red Pepper Salad With White Balsamic Dressing Recipe
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    Broccoli Roasted Red Pepper Salad With White Balsamic Dressing

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    shawnajean's Note:

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    Units: US | Metric


    1. 1
      Bring water and salt to a boil in a 4-quart pot. Add Broccoli florets and cook for three minutes. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish.
    2. 2
      In a small saucepan saute onion and peppers in 1-tablespoon olive oil until onions are transparent. Add balsamic vinegar and tarragon. Bring to a boil and remove from heat. Whisk in remaining olive oil. Pour over Broccoli, toss to combine and refrigerate.
    3. 3
      Hint: To roast peppers, wash and dry, place directly on gas burner on high heat. With long tongs, turn pepper as skin begins to char on all sides. Remove from burner and wrap in plastic wrap and let sit for 10 minutes. Remove from plastic wrap and scrape off skin, remove seeds and stem, slice for salad.

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    Nutritional Facts for Broccoli Roasted Red Pepper Salad With White Balsamic Dressing

    Serving Size: 1 (478 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 225.6
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 1203.8 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 3.3 g
    Sugars 3.3 g
    Protein 3.2 g

    The following items or measurements are not included:

    white balsamic vinegar

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