Broccoli and bell pepper salad

Discover the delightful mix of fresh broccoli florets and crisp bell peppers in this vibrant salad. A burst of flavors awaits in every bite!

Ingredients:

• 2 heads broccoli (about 2 lbs.)
• Salt and pepper
• 2 teaspoons Dijon mustard
• 2 tablespoons red wine vinegar
• ⅓ cup olive oil
• 2 bell peppers, cored, seeded, cut into thin slices

Instructions:

1. Divide the broccoli into small florets. Cut the florets into 1-inch pieces and do the same for the stems after peeling them.
2. In a large pot, bring water and salt to a boil. Add the broccoli and cook until it's tender but still firm, for about 3 to 4 minutes. Drain the broccoli using a colander and rinse it under cold water. Gently dry the broccoli with paper towels.
3. In a large mixing bowl, mix mustard, vinegar, salt, and pepper. Whisk the ingredients together until the salt is dissolved. Gradually pour in the oil while continuously whisking until the mixture is well-combined and thickened.
4. Right before serving, combine the broccoli and peppers with the vinaigrette in the bowl. Mix until all the vegetables are evenly covered with the dressing. Adjust the seasoning with more salt and pepper if necessary. The dish can be served either at room temperature or refrigerated for a cold serving later.

Summary:

• Calories: 1027 kcal
• Fat: 77 g
• Protein: 29 g
• Carbs: 78 g
• Potassium: 3447 mg
• Magnesium: 232 mg