Broccoli and Roasted Pepper Salad | Fit Pregnancy

Broccoli and Roasted Pepper Salad

Broccoli and Roasted Pepper Salad
This Recipe:
Skill Level
Start to Finish
29 minutes
25 minutes
4 minutes

•   2 pounds broccoli with stems
•   ½ cup jarred roasted red peppers, cut into 1-inch pieces
•   2 tablespoons chopped marjoram or parsley
•   Salt and pepper, to taste
•   ½ cup crumbled ricotta salata cheese (this is a hard cheese)

•   1 garlic clove, minced
•   1 shallot, finely diced, or 2 tablespoons chopped onion
•   2 tablespoons balsamic vinegar
•   2 teaspoons red wine vinegar
•   2 tablespoons capers, rinsed
•   Salt and pepper, to taste
•   4 tablespoons extra-virgin olive oil
•   3 Roma tomatoes, diced


1.   Separate broccoli flowers from stems. Peel stems and dice into cubes. Blanch stems and flowers in boiling salted water until tender, approximately 4 minutes, then drain and place in a large bowl. Add roasted peppers, marjoram or parsley, salt and pepper and toss with vinaigrette (recipe follows). Add ricotta salata and toss again. Serve warm or cool.

2.   Combine garlic, shallot, vinegars, capers, salt and pepper in a small bowl. Let stand 15 minutes, then whisk in oil and add tomatoes.

Nutritional Info: with dressing (1 ½ cups): 272 calories, 53% fat (16 g), 32% carbohydrates, 15% protein, 10 g fiber, 3 mg iron, 211 mg calcium, 182 mcg folate.


2 g272 calories10 g3 g211 g182 g

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