BROCCOLI AND RED BELL PEPPER SALAD
This is a variation of a broccoli salad we used to serve in a Vermont food co-op deli where I worked. It's not only a great way to get your veggies, but the capers and olives give it a piquant taste. Also, the blanched broccoli and red bell pepper make for a colorful side dish.
Provided by anneandmae
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Trim broccoli and separate the florets into bite-size pieces.
- Peel the stem and cut it into quarter inch discs.
- Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
- Drain and dry broccoli.
- Roughly dice the red bell pepper and finely dice the onion.
- In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
- Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
- Toss the dressing with the vegetables and refrigerate in an airtight container.
- Adjust the seasoning if desired after twoenty-four hours.
- Broccoli will lose its bright green color after about three days, but salad should keep for five days.
Nutrition Facts : Calories 229.4, Fat 22.1, SaturatedFat 3, Sodium 393.5, Carbohydrate 8.3, Fiber 3.3, Sugar 2.2, Protein 1.8
BROCCOLI AND RED BELL PEPPER SALAD
Steps:
- Cook the bacon in a skillet over medium-high heat for 5 to 7 minutes, or until crisp. Transfer to a paper-towel-lined plate to drain.
- In a large bowl, combine the broccoli, bell pepper, cheddar cheese, pine nuts, and dried cranberries. Crumble in the bacon and pour in the dressing. Toss well to combine. Let sit for 20 minutes before serving.
LINGUINI WITH BROCCOLI AND RED PEPPERS
This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!
Provided by Chris Catley
Categories Everyday Cooking Vegetarian Side Dishes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
- In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
- Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
- Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g
BROCCOLI WITH FENNEL AND RED BELL PEPPER
Categories Sauté Thanksgiving Low Carb Vegetarian Broccoli Fennel Bell Pepper Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
- *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.
BROCCOLI WITH SWEET RED PEPPER AND GARLIC
Add color-and nutrition-to your plate with a 20-minute vegetable side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat.
- Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
- Place in serving dish; top with cheese.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
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