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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a no-cook, fast and delicious salad that can be made ahead. What a wonderful lunch this makes!! Modified from a recipe that I found in Prevention magazine. Next time I am going to throw in some chopped dried apricots too! Ingredients:
1 lb broccoli floret |
3 tablespoons white wine vinegar |
3 tablespoons canola oil |
1/4 cup peanut butter |
1 tablespoon low sodium soy sauce |
1 teaspoon splenda artificial sweetener |
1/4 teaspoon ginger (i used powdered) |
1/4 cup chopped dried cherries (may use cranberries) |
1/4 cup chopped dry roasted salted peanut |
Directions:
1. In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
2. Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
3. Throw the dried fruit and peanuts into the bowl as well and toss everything together.
4. Cover and refrigerate - can be made up to 2 days in advance.
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