: 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|
|Calories from Fat: 55 (39%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 141
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