Marinated Broccoli Salad with Pickled Sweet Peppers
Makes 4 to 6 servings
  • 2 (12-ounce) bags broccoli florets, coarsely chopped
  • 1 cup Pickled Sweet Peppers (recipe follows)
  • ⅓ cup rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon crushed red pepper
  • ⅓ cup olive oil
Pickled Sweet Peppers
  • 1 (16-ounce) bag mini sweet peppers, stemmed, seeded, and cut into ¼-inch rings
  • 1 cup warm water
  • ½ cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  1. In a large bowl, combine broccoli and Pickled Sweet Peppers. In a small bowl, whisk together remaining ingredients, whisking until sugar dissolves. Pour dressing over broccoli mixture, tossing to coat. Cover and refrigerate for at least 2 hours before serving or up to overnight. Toss to coat just before serving. Serve with a slotted spoon.
Pickled Sweet Peppers
  1. In a medium bowl, combine all ingredients. Cover, and let stand for at least 1 hour before serving. Refrigerate in an airtight container for up to 2 weeks.
Recipe by Taste of the South at