This recipe goes year round and can be made with several variations.
4 teaspoons cold pressed extra virgin olive oil
1 tablespoon wter
1 table spoon white wine vinegar
1 1/2 teaspoon lemon juice
1 teaspoon agave nectar
1 clove of garlic, minced
1/4 teaspoon salt
dash of cayenne pepper
2 ups fresh broccoli florets
2 tablespoons chopped sweet red bell pepper (can be substituted with roasted red pepper)
optional: few artichoke hearts, few olives
In a jar with tight-fitting lid, combine the first 8 ingredients and shake well.
In a small bowl, combine broccoli and red pepper. Add dressing nd toss to coat. Cover and refrigerate for at least one hour.