SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Broccoli-Red Pepper Salad

Makes: 12  servings Start to Finish 20 mins


  • 3 tablespoons  white wine vinegar
  • 1 teaspoon  Dijon mustard
  • 3/4 teaspoon  salt
  • 1/4 teaspoon  minced garlic
  • 6 tablespoons  olive oil
  • 1 tablespoon  chopped fresh parsley
  • 2 large bunches (3 lbs.) broccoli
  • 1 teaspoon  salt
  • 1 large head romaine lettuce, torn into bite-size pieces
  • 1 head Boston lettuce, torn into bite-size pieces
  • 2 red bell peppers, cut into strips


Make Dressing::

1. Whisk vinegar, mustard, the 3/4 teaspoon salt, and the garlic in small bowl. Gradually whisk in oil. Stir in parsley.

2. Cut broccoli into small florets. (Reserve stalks for another use.) Heat 2 quarts water and the 1 teaspoon salt to boiling in saucepot. Add broccoli and cook 30 seconds. Drain and rinse under cold water.

3. Combine torn lettuces, bell peppers, and broccoli in large salad bowl. Add Dressing; toss well. Makes 12 servings.

Make Ahead Tip

  • Prepare salad and Dressing. Cover and refrigerate separately up to 4 hours.

Nutrition Facts

  • Servings Per Recipe 12
  • cal.(kcal)95,
  • Fat, total(g)7,
  • sat. fat(g)1,
  • carb.(g)7,
  • pro.(g)3,
  • sodium(mg)220,
  • Percent Daily Values are based on a 2,000 calorie diet