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Broccoli and roasted red pepper salad




Source of Recipe


First published in Chatelaine's 01/1995 issue.


List of Ingredients






2 sweet red peppers or 340-g jar roasted red peppers, drained
2 bunches broccoli, about 2 to 3 heads each (calcium rich)
3 tbsp ( 45 mL) olive oil
2 tbsp ( 30 mL) balsamic vinegar
1 minced garlic clove or 1 tsp (5 mL) minced bottled garlic
1/4 tsp ( 1 mL) salt
1/4 tsp ( 1 mL) black pepper
1/2 cup ( 125 mL) crumbled creamy goat or feta cheese (calcium rich)
2 tbsp ( 30 mL) toasted sesame seeds or slivered almonds (calcium rich)



Recipe



1. Preheat broiler. Cut peppers in half and seed. Place peppers, cut-side down, on a shallow-sided baking sheet. Broil until skins are slightly blackened, from 12 to 14 minutes. Set peppers aside to cool slightly on tray.

2. Meanwhile, cut broccoli into bite-size florets. You should have about 8 cups. (Save stems for another use.) Wash florets. Place in a microwave-safe bowl with water clinging to them. Cover and microwave on high until bright green, from 3 to 4 minutes, stirring once. Immediately rinse with cold water. Or steam florets over boiling water, covered, from 4 to 5 minutes. Immediately rinse with cold water. Peel skins from peppers. Cut into bite-size pieces. Mix with broccoli.

3. Whisk oil with vinegar, garlic, salt and pepper. Toss with vegetables. Dot with goat cheese or crumble feta over top. Sprinkle with sesame seeds and serve.