Marinated Broccoli Salad with Pickled Sweet Peppers

Crunchy and colorful, this fresh and flavorful side is one you’ll come back to again and again.

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.