Broccoli And Red Bell Pepper Salad Recipes

BROCCOLI AND PEPPERS

Provided by Food Network Kitchen

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Broccoli and Peppers image

Steps:

Cook 1 pound broccoli florets and 1 sliced red bell pepper in salted boiling water until just tender, about 3 minutes; drain and transfer to a bowl of ice water to cool, then drain again. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/2 cup chopped walnuts, 2 sliced garlic cloves and 2 to 4 crushed dried red chiles and cook 30 seconds. Add the broccoli and bell pepper and cook 2 minutes. Season with salt.

Ingredients

BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS

Parents appreciate broccoli because it's one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers - the crown of the broccoli is the plant's flower - are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It's packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 10m

Yield Serves 4 to 6

Number Of Ingredients 12

Broccoli and Endive Salad With Feta and Red Peppers image

Steps:

Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

2 tablespoons sherry vinegar or champagne vinegar
1 teaspoon balsamic vinegar
Salt, preferably kosher salt, to taste
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or use 2 tablespoons buttermilk and 1/4 cup extra virgin olive oil
12 ounces broccoli crowns (2 good-size crowns)
1 red bell pepper, roasted if desired
1 tablespoon lightly toasted pine nuts
6 Belgian endives, leaves separated
2 tablespoon chopped fresh herbs, such as parsley, chives, tarragon, chervil
3 ounces feta, crumbled

LINGUINI WITH BROCCOLI AND RED PEPPERS

This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!

Provided by Chris Catley

Categories Everyday Cooking Vegetarian Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

Linguini with Broccoli and Red Peppers image

Steps:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Steam broccoli with 2 tablespoons water in microwave for 6-7 minutes.
In 10-inch skillet, heat olive oil and butter over low heat. Stir in garlic (more or less to suit your tastes) and red pepper slices; saute gently.
Drain broccoli and add to skillet. Sprinkle lightly with garlic salt and saute broccoli and peppers until soft.
Toss vegetable mixture with hot pasta. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 393 calories, Carbohydrate 60.5 g, Cholesterol 8 mg, Fat 11.2 g, Fiber 5.6 g, Protein 12.8 g, SaturatedFat 3 g, Sodium 147.4 mg, Sugar 2.1 g

Ingredients

1 pound linguini pasta
1 pound fresh broccoli, chopped
3 tablespoons extra virgin olive oil
1 tablespoon butter
3 cloves garlic, minced
1 red bell pepper, thinly sliced
1 pinch garlic salt
¼ cup grated Parmesan cheese

SUPER EASY SPINACH AND RED PEPPER SALAD

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

Provided by CANDUS_P

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 5

Super Easy Spinach and Red Pepper Salad image

Steps:

In a large bowl, mix the baby spinach, red bell pepper, and Parmesan cheese.
In a small bowl, mix the olive oil and rice vinegar. Toss with the baby spinach mixture, and serve.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 2.6 g, Cholesterol 7.3 mg, Fat 11.6 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.7 g, Sodium 150.5 mg, Sugar 1 g

Ingredients

1 (6 ounce) package baby spinach
1 red bell pepper, chopped
½ cup grated Parmesan cheese
¼ cup olive oil
¼ cup rice vinegar

BROCCOLI WITH SWEET RED PEPPER AND GARLIC

Add color-and nutrition-to your plate with a 20-minute vegetable side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 8

Broccoli with Sweet Red Pepper and Garlic image

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat.
Stir garlic into hot oil. Immediately add broccoli, bell pepper, onion and water. Cook 4 to 6 minutes, stirring constantly, until broccoli is crisp-tender and onion is beginning to brown. Stir in salt.
Place in serving dish; top with cheese.

Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g

Ingredients

1 tablespoon olive or vegetable oil
2 cloves garlic, finely chopped
2 cups broccoli florets
1 large red bell pepper, coarsely chopped (1 cup)
1 small onion, coarsely chopped (1/2 cup)
3 tablespoons water
1/4 teaspoon salt
2 tablespoon shredded Parmesan cheese

BROCCOLI AND RED BELL PEPPER SALAD

Categories Salad Pepper Salad Dressing Broccoli Bell Pepper

Yield serves 4

Number Of Ingredients 7

Broccoli and Red Bell Pepper Salad image

Steps:

Cook the bacon in a skillet over medium-high heat for 5 to 7 minutes, or until crisp. Transfer to a paper-towel-lined plate to drain.
In a large bowl, combine the broccoli, bell pepper, cheddar cheese, pine nuts, and dried cranberries. Crumble in the bacon and pour in the dressing. Toss well to combine. Let sit for 20 minutes before serving.

Ingredients

5 strips bacon (about 5 ounces)
1 pound broccoli, cut into florets
1 cup seeded and cubed red bell pepper
1/2 cup grated cheddar cheese (2 ounces)
1/3 cup pine nuts, toasted
1/4 cup dried cranberries
1/2 cup bottled ranch salad dressing

BROCCOLI WITH ROASTED RED PEPPERS

Here's an easy and appetizing way to dress up broccoli. Our Test Kitchen staff teamed up that garden-fresh vegetable with roasted red peppers and garlic in this colorful combination. It tastes so good, you won't believe it's good for you, too!

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Broccoli with Roasted Red Peppers image

Steps:

Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a nonstick skillet, saute garlic in butter for 1 minute. Stir in the red peppers, parsley, salt and pepper. Transfer broccoli to a large bowl; add red pepper mixture and toss to coat.

Nutrition Facts :

Ingredients

5 cups fresh broccoli florets (about 1 large bunch)
1 to 2 garlic cloves, minced
1 tablespoon butter
1/4 cup diced roasted red peppers
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper

RED PEPPER AND BROCCOLI MACARONI SALAD

Give your side dish an update with a broccoli macaroni salad. Our Red Pepper and Broccoli Macaroni Salad with less mayo goes as fast as the original.

Provided by My Food and Family

Categories Home

Time 2h40m

Yield 16 servings, 1/2 cup each

Number Of Ingredients 7

Red Pepper and Broccoli Macaroni Salad image

Steps:

Cook macaroni in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
Mix mayo, sour cream and mustard in large bowl until blended. Stir in macaroni mixture and eggs.
Refrigerate 2 hours or until chilled.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 25 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

Ingredients

1-3/4 cups multi-grain elbow macaroni, uncooked
3 cups small broccoli florets
1 red pepper, chopped
1 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. GREY POUPON Dijon Mustard
2 hard-cooked eggs, chopped

SWEET AND SOUR STIR-FRY SHRIMP WITH BROCCOLI AND RED BELL PEPPER

You can use 1/2 cup water in place of 1/4 cup each broth and water. This recipe will feed 3-4 people but can easily be doubled. To save some time prepare all the veggies in advance. Adjust all ingredients to taste. Serve with cooked rice.

Provided by Kittencalrecipezazz

Categories Vegetable

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 17

Sweet and Sour Stir-Fry Shrimp With Broccoli and Red Bell Pepper image

Steps:

In a large wok heat oil over medium-high heat.
Add in the sliced carrots, onion, red bell pepper, garlic and dryed chili flakes; stir-fry for about 3-4 minutes.
In a small bowl whisk together, water, broth, soy sauce, vinegar and brown sugar; add to the skillet; bring to a boil.
Add in uncooked shrimp and brocccoli florets, cook for about 2-3 minutes, or until the shrimp are pink in colour and the broccoli is just crisp-tender.
In a small cup whisk together cornstarch; add to the simmering sauce and cook until thickened (about 30 seconds to 1 minute).
Serve topped sesame seeds then topped chopped green onions.

Nutrition Facts : Calories 440.7, Fat 16.5, SaturatedFat 2.1, Cholesterol 286, Sodium 2052.4, Carbohydrate 37.7, Fiber 3.4, Sugar 19.4, Protein 35.9

Ingredients

3 tablespoons vegetable oil
2 medium carrots, peeled and thinly sliced
1 medium onion, sliced
1 red bell pepper, seeded and thinly sliced
3 tablespoons chopped fresh garlic (or to taste)
2 teaspoons dried chili pepper flakes, to taste (optional)
1/4 cup water
1/4 cup low sodium soy sauce
1/4 cup low sodium chicken broth
3 tablespoons brown sugar
2 tablespoons cider vinegar
1 1/2 lbs large raw shrimp, peeled and deveined
2 cups broccoli florets
1 1/2 tablespoons cornstarch
1 tablespoon cold water
sesame seeds
3 green onions, chopped

BROCCOLI AND RED BELL PEPPER SAUTE

This stir-fried vegetable is a vivid addition to any plate and it comes together quickly. I like it with Recipe # 372516 and Golden Carrot Risotto. From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section.

Provided by Leslie in Texas

Categories Onions

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

Broccoli and Red Bell Pepper Saute image

Steps:

Cut off broccoli florets; cut large florets in half lengthwise.
Peel stems and slice 1/4-inch thick.
Steam broccoli until just crisp-tender, about 4 minutes for florets and 7 minutes for stems.
Rinse under cold water, drain and pat dry.
Melt butter in large skillet over medium heat.
Add bell pepper and saute until softened, about 5 minutes;increase heat to high.
Add broccoli, onions, parsley, juice,salt and pepper and toss until heated through.

Ingredients

1 3/4 lbs broccoli
1/4 cup unsalted butter (1/2 stick)
1 red bell pepper, cut julienne
1/2 cup sliced green onion (including some of green tops)
2 tablespoons minced fresh parsley
1 tablespoon fresh lemon juice
salt & freshly ground black pepper

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BROCCOLI RED PEPPER SALAD - TOAST AT HOME

Please the broccoli, red pepper and onion in a mixing bowl. In a small bowl whisk together vinegar, honey, olive oil and salt and pepper. Mix …
From toastathome.com
5/5 (1)
Category Salad, Side Dish
Cuisine American
Total Time 10 mins

Slice red pepper into thin slices then cut into thirds. Half a red pepper cut is equal to about one cup.
Thinly slice red onion and then cut slices in half. Please the broccoli, red pepper and onion in a mixing bowl.
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Broccoli And Red Bell Pepper Salad Recipes

BROCCOLI AND PEPPERS

BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS

LINGUINI WITH BROCCOLI AND RED PEPPERS

This is a wonderful side dish, but on many occasions we make this our whole meal, along with a salad and bread!

SUPER EASY SPINACH AND RED PEPPER SALAD

This is a delicious salad that takes no time at all to prepare, and it goes with almost any entree.

BROCCOLI WITH SWEET RED PEPPER AND GARLIC

Add color-and nutrition-to your plate with a 20-minute vegetable side dish.

BROCCOLI AND RED BELL PEPPER SALAD

BROCCOLI WITH ROASTED RED PEPPERS

Here's an easy and appetizing way to dress up broccoli. Our Test Kitchen staff teamed up that garden-fresh vegetable with roasted red peppers and garlic in this colorful combination. It tastes so good, you won't believe it's good for you, too!

RED PEPPER AND BROCCOLI MACARONI SALAD

Give your side dish an update with a broccoli macaroni salad. Our Red Pepper and Broccoli Macaroni Salad with less mayo goes as fast as the original.

SWEET AND SOUR STIR-FRY SHRIMP WITH BROCCOLI AND RED BELL PEPPER

You can use 1/2 cup water in place of 1/4 cup each broth and water. This recipe will feed 3-4 people but can easily be doubled. To save some time prepare all the veggies in advance. Adjust all ingredients to taste. Serve with cooked rice.

BROCCOLI AND RED BELL PEPPER SAUTE

This stir-fried vegetable is a vivid addition to any plate and it comes together quickly. I like it with Recipe # 372516 and Golden Carrot Risotto. From an April 1986 issue of Bon Appetit in the "Cooking for Friends" section.

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