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Broccoflower® and Roasted Red Pepper Salad with White Balsamic Dressing

Rated as 5 out of 5 Stars

"Broccoflower® and roasted red peppers are served in a sweet tangy dressing with a dash of tarragon."
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20 m servings 241
Original recipe yields 6 servings


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  1. Bring water and salt to a boil in a 4-quart pot. Add Broccoflower(R) florets and cook for three minutes. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish.
  2. In a small saucepan saute onion and peppers in 1-tablespoon olive oil until onions are transparent. Add balsamic vinegar and tarragon. Bring to a boil and remove from heat. Whisk in remaining olive oil. Pour over Broccoflower(R), toss to combine and refrigerate.


  • Hint: To roast peppers, wash and dry, place directly on gas burner on high heat. With long tongs, turn pepper as skin begins to char on all sides. Remove from burner and wrap in plastic wrap and let sit for 10 minutes. Remove from plastic wrap and scrape off skin, remove seeds and stem, slice for salad.
  • Recipe created for Tanimura & Antle by Chef Don Ferch.

Nutrition Facts

Per Serving: 241 calories; 21.2 10.6 3.2 0 1330 Full nutrition


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LOVE IT, LOVEIT, LOVE IT. Awsome salad. ***************************************