Broccoli and Red Pepper Salad

[Guest guest]

Broccoli and Red Pepper Salad

 

1 lb. fresh broccoli florets

2 TB extra virgin olive oil

2 TB red wine vinegar

7 oz. roasted red peppers, diced

1 can (2-1/4 oz.) black olives, sliced

2 TB capers, drained

 

Split each broccoli stalk lengthwise into thin pieces. Cut off and discard

the tough lower ends

and coarse leaves.

 

Place broccoli in a pan with a little water; cook and steam until tender

crisp, 4 to 5 minutes.

Do not overcook to make the broccoli soft and mushy. When cooked for a short

time, broccoli

will retain its bright green color.

 

Drain hot cooked broccoli and place in a mixing bowl. Immediately pour olive

oil over broccoli;

add vinegar and toss gently.

 

Add roasted red peppers, olives and capers, tossing gently with broccoli

until thoroughly combined.

 

Serves: 6.