Broccoli and Red Bell Pepper Salad
This is a variation of a broccoli salad we used to serve in a Vermont food co-op deli where I worked. It's not only a great way to get your veggies, but the capers and olives give it a piquant taste. Also, the blanched broccoli and red bell pepper make for a colorful side dish.
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INGREDIENTS
Nutrition- 1
- 1 1⁄2
- 7 1⁄2ounces medium pitted black olives
- 1⁄2
- 1⁄2 - 3⁄4cup olive oil
- 1⁄4
- 1⁄2teaspoon dried marjoram
- 1⁄2teaspoon garlic powder
- 1⁄4teaspoon sugar
- salt and pepper
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DIRECTIONS
- Trim broccoli and separate the florets into bite-size pieces.
- Peel the stem and cut it into quarter inch discs.
- Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
- Drain and dry broccoli.
- Roughly dice the red bell pepper and finely dice the onion.
- In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
- Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
- Toss the dressing with the vegetables and refrigerate in an airtight container.
- Adjust the seasoning if desired after twoenty-four hours.
- Broccoli will lose its bright green color after about three days, but salad should keep for five days.
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