Broccoli and Red Bell Pepper Salad

Recipe by anneandmae
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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