Healthy Lunch#1: Broccoli Roasted Red Pepper Salad

Broccoli Roasted Red Pepper salad with tomato vinaigrette

Salad ingredients:(makes enough for two adult sized lunches)
2 Heads Broccoli(Heat a wide pan with a lot of salted water, cook the broccoli briefly and cool immediately)
4 roasted red peppers (1 jarred bottle of Fire roasted Peppers )
Feta cheese cubes (about 5 per person)
Handful of oil cured olives per person

Tomato Dressing
Source: Vegetarian cooking for everyone by Deborah Madison
1 clove garlic, minced
Salt and freshly milled pepper
1 shallot, finely diced
4-6 Tbs extra virgin olive oil
2 Tbs red wine vinegar
3 Roma tomatoes, or 1/2 cup cherry tomatoes neatly diced
1 tsp balsamic vinegar
In a small bowl, combine the garlic, shallot,both vinegars, 1/4 tsp salt, and pepper to taste.
Let stand for 15 minutes, then whisk in the oil and add the tomatoes.
Taste and adjust the balance if needed

Can also alternatively use
Sun dried tomato vinaigrette
Source: Mediterranean fresh by Joyce Goldstein

1/4 cup extra-virgin olive oil
1/8 cup sun-dried tomato-infused oil (from you jar of sun-dried tomatoes)
1 – 2 T red wine vinegar
1/4 cup chopped sun-dried tomatoes
sea salt and freshly ground black pepper
Whisk vinaigrette ingredients together in small bowl.