Recipe - Broccoli And Red Pepper Salad

4 pound Broccoli
3 Sweet red peppers; cut into
thin strips
Three fourths cup Olive oil
One fourth cup Lemon juice
2 teaspoon Dijon mustard
One fourth teaspoon Salt
1/8 teaspoon Black pepper

: Trim off large leaves of broccoli, and remove tough ends of lower
stalks. Wash broccoli thoroughly; cut flowerets into bitesized 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini