Broccoli and Red Pepper Salad
Serving Size / Yield
- 6 oz. broccoli florets with 1-inch stem
- 1/2 red bell pepper, cored, seeded, membranes removed and sliced in 1/4-inch julienne strips
- 1 Tbs. olive oil
- 1 Tbs. red wine vinegar
- 2 cloves garlic, minced
- 1/8 tsp. salt, optional
- freshly ground pepper to taste
- 1/2 Tbs. chopped Greek or Italian black olives
Place broccoli florets in a covered microwave-safe dish. Place 1 tablespoon water in the dish, cover and cook in the microwave on High for 1 minute. Stir broccoli and cook 45 seconds more, until cooked but still crisp to the bite. Refresh the broccoli with cold water, drain and place on a serving plate. Place bell pepper strips on broccoli.
Combine oil, vinegar, garlic, salt and pepper to make a vinaigrette. Drizzle over the vegetables and garnish with chopped olives. Serve warm or chill for later use.