Broccoli and Roasted Pepper Salad
Fragrant and full of colors and flavors.

INGREDIENTS

2 peppers, yellow and/or red, roasted
1 1/2 lbs. broccoli with the stems
1 tablespoon chopped marjoram or parsley
1/2 cup crumbled feta cheese
dressing:
1 garlic clove, minced
1 shallot, fineley diced
2 Tbs red wince vinegar
2 tsp balsamic vinegar
4-6 Tbs extra virgin olive oil
3 Roma tomatoes or 1/2 cup cherry tomatoes, well diced
1/4 cup halved and pitted olives
salt and pepper to taste

INSTRUCTIONS

Roast peppers in toaster oven.

Peel them and dice into 1/2 inch squares.

Separate broccoli into small florets, and peel and dice the stems.

Blanch all broccoli in boiling salted water until tender, and shake off excess water.

Mix dressing together. Toss with broccoli, peppers, and marjoram. Season with pepper. Add feta.

Serve warm or at room temperature.

Serves

4-6

Source

Vegetarian Cooking for Everyone, pg. 151

Category

Salad