Red Bell Peppers and Broccoli Salad

Both broccoli and red peppers are high in nutritional value, so maximise on their intake to boost your health.

(Make 4 serves)

Amount Per Serving: 169 Calories, 11 g. Carbohydrates, 14 g. Fat, 3 g. Protein

Ingredients:

• 2 cups of water
• 1/4 tsp. of sea salt
• 2 cups of broccoli, stems and florets
• 2 cups of red bell pepper, matchstick sliced

Dressing:

• 1/4 cup of olive oil
• 1 tsp. of umeboshi plum (found in the Asian aisle at the grocery store)
• 1/4 tsp. of freshly ground black pepper
• 4 sprigs fresh tarragon

Preparation:

• Bring water to a boil and add salt.
• Quickly blanch the broccoli stems and florets (to blanch, place veggies in the boiling water about 1 to 2 mins, remove and plunge into ice water. Once the broccoli has cooled, remove and drain). The broccoli should be bright and crunchy.
• Arrange red bell peppers and broccoli in clear bowl.
• Mix all ingredients of dressing and toss with veggies. Let stand about 5 to 10 mins so the dressing can marinade veggies.
• Garnish with tarragon leaves and serve.

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