from Vegetarian Cooking for Everyone
Dice the peeled peppers into 1/2" squares. Separate the broccoli into small florets. Peel and dice the stems. Blanch both thtenee stems and florets in boiling salted water until tender, drain and shake off any excess water.
In a large bowl, toss the broccoli and peppers with the vinaigrette and marjoram. Taste for salt, allowing for the feta, season with pepper, and toss again with the feta. Serve warm or at room temperature.
For vinaigrette:
In a small bowl, combine the garlic, shallot, both vinegars, 1/4 tsp salt and pepper to taste. Let stand for 15 minutes, then whisk in the oil and add the tomatoes and olives. Adjust the balance if needed.
(variations on vinaigrette---sun dried tomato---replace fresh tomatoes with 6 soft sun-dried tomatoes, finely slivered, then diced)
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Serving Size: 1 Serving (221g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 44 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.9g | 7 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.7mg | 5 % | |
Sodium 3772.3mg | 130 % | |
Potassium 45.4mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.7g | ||
Protein 3g | 4 % | |
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: 68
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