Broccoli Roasted Red Pepper Salad With White Balsamic Dressing Recipe

Name: Broccoli Roasted Red Pepper Salad With White Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 1 tablespoon salt; 1 head broccoli, cut into 1 inch florets; 1 tablespoon olive oil; 1/2 cup red onion, diced; 1 cup red pepper, roasted sliced; 1/4 cup white balsamic vinegar; 1/8 teaspoon dried tarragon; 1/2 cup extra virgin olive oil; salt and pepper

Servings: persons

2 quarts water
1 tablespoon salt
1 head broccoli, cut into 1 inch florets
1 tablespoon olive oil
1/2 cup red onion, diced
1 cup red pepper, roasted sliced
1/4 cup white balsamic vinegar
1/8 teaspoon dried tarragon
1/2 cup extra virgin olive oil
salt and pepper

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
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
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.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 quarts water, 1 tablespoon salt, 1 head broccoli, cut into 1 inch florets, 1 tablespoon olive oil, and more.

Yes, Broccoli Roasted Red Pepper Salad With White Balsamic Dressing 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.

Broccoli Roasted Red Pepper Salad With White Balsamic Dressing

How did you like this recipe?

Frequently Asked Questions