Broccoli And Bell Pepper Salad – a delicious recipe with broccoli, Salt, mustard, red wine vinegar, olive oil, bell peppers. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut florets from broccoli. Trim florets into 1-inch pieces; trim stems, peel and cut into 1-inch pieces.
2
Bring a large pot of salted water to a boil over high heat. Add broccoli and cook until tender but not mushy, 3 to 4 minutes. Drain in a colander under cold running water. Pat broccoli dry with paper towels.
3
In a large bowl, combine mustard, vinegar, salt and pepper. Whisk together until salt is dissolved and then slowly add oil, whisking constantly until blended and thickened.
4
Just before serving, add broccoli and peppers to bowl with vinaigrette. Toss until vegetables are thoroughly coated with dressing. Season with salt and pepper. Serve at room temperature, or cover and refrigerate to serve cold.
331
kcal
Calories
20
g
Fat
31
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 heads broccoli (about 2 lbs.), Salt and pepper, 2 teaspoons Dijon mustard, 2 tablespoons red wine vinegar, and more.
Yes, Broccoli And Bell Pepper Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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