Try this Broccoli and Red Pepper Salad recipe, or contribute your own.
Suggest a better description: Trim off large leaves of broccoli, and remove tough ends of lower stalks. Wash broccoli thoroughly; cut flowerets into bite-sized pieces (reserve the stems for another use). Cook broccoli covered, in a small amount of boiling salted water 2 to 3 minutes or until slightly tender; drain. Rinse with cold 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 chill overnight. Drain off marinade before serving. From October, 1983 "Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 13 Oct 95
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Serving Size: 1 Serving (292g) | ||
Recipe Makes: 8 | ||
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Calories: 141 | ||
Calories from Fat: 55 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 104.4mg | 4 % | |
Potassium 827.2mg | 22 % | |
Total Carbohydrate 19.2g | 6 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 12.2g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 141
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