Asian Broccoli Salad

Name: Asian Broccoli Salad
Ingredients: 4 cups fresh broccoli florets; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon balsamic vinegar; 2 garlic cloves, minced; Sugar substitute equivalent to 2 teaspoons sugar; 1/4 teaspoon pepper; 1 tablespoon olive oil; 1 jar (4 ounces) diced pimientos, drained; 2 tablespoons slivered almonds, toasted

9 ingredients

3 steps

Ingredients

4 cups fresh broccoli florets
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, minced
Sugar substitute equivalent to 2 teaspoons sugar
1/4 teaspoon pepper
1 tablespoon olive oil
1 jar (4 ounces) diced pimientos, drained
2 tablespoons slivered almonds, toasted

Directions

1

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-7 minutes or until crisp-tender. Rinse in cold water; drain. Transfer to a large bowl; cover and refrigerate until chilled.
2

In a small bowl, combine the soy sauce, vinegar, garlic, sugar substitute and pepper. Whisk in the oil. Let stand for 30 minutes to allow flavors to blend.
3

Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat.