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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 222
% Daily Value**
Total Fat 21g
32%
Saturated Fat 3g
4%
Unsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 822mg
34%
Total Carbohydrate 9g
3%
Dietary Fiber 3g
12%
Sugars 2g
Protein 3g
Vitamin A  14%Vitamin C  182%
Calcium  7%Iron  6%
Potassium  11%Vitamin E  12%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli and Red Pepper Salad

Recipe Tags: Salad Recipes

Date Added: June 11, 2009

Ingredients:

1/8 Teaspoon Pepper to taste
1/4 Cup Lemon Juice fresh, not bottled
3/4 Cup Olive Oil finely
2 Teaspoons Dijon Mustard or spicy brown
4 Pounds Broccoli fresh
1/4 Teaspoon Salt (if using water)
3 Sweet Red Peppers cut into thin strips
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Directions:

1. Trim off large leaves of broccoli, and remove tough ends of lower stalks.

2. Wash broccoli thoroughly; cut flowerets into bite-sized pieces (reserve the stems for another use).

3. Cook broccoli covered, in a small amount of boiling salted water 2 to 3 minutes or until slightly tender; drain.

4. Rinse with cold water; drain and set aside. Combine broccoli and peppers in a large mixing bowl; toss gently.

5. Combine remaining ingredients in a jar; cover tightly and shake vigorously.

6. Pour marinade over vegetables, toss gently. Cover and chill overnight.

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Dietary Notes:
This recipe is low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 14% of your daily recommended intake per serving. This recipe is high in Vitamin C with 182% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Fructose Malabsorption, Mustard, Olive Oil allergies.
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