Broccoli and Red Pepper Salad


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This salad is super healthy and so tasty that you want to keep eating more!

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Serving Size / Yield

2 servings


  • 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

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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.

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