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Ingredientes
- 4 lb Broccoli
- 3 x Sweet red peppers, cut into thin strips
- 3/4 c. Extra virgin olive oil
- 1/4 c. Lemon juice
- 2 tsp Dijon mustard
- 1/4 tsp Salt
- 1/8 tsp Black pepper
Direcciones
- Trim off large leaves of broccoli, and remove tough ends of lower stalks. Wash broccoli thoroughly; cut flowerets into bite-sized pcs
- (reserve the stems for another use). Cook broccoli covered, in a small amount of boiling salted water 2 to 3 min or possibly till slightly tender; drain. Rinse with cool water; drain and set aside.
- Combine broccoli and peppers in a large mixing bowl; toss gently.
- Combine remaining ingredients in a jar; cover tightly and shake vigorously.
- Pour marinade over vegetables, toss gently. Cover and refrigerateovernight.
- Drain off marinade before serving.
- Pruett
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 8 servings | |
| Calories 236 | |
| Calories from Fat 184 | 78% |
| Total Fat 20.88g | 26% |
| Saturated Fat 2.88g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 513mg | 15% |
| Total Carbs 11.63g | 3% |
| Dietary Fiber 4.3g | 14% |
| Sugars 3.42g | 2% |
| Protein 4.3g | 7% |
