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Asian Broccoli Salad Recipe

Photo by: Taste of Home

“This nutritious recipe is my favorite potluck contribution,” says Florence Hendrickson of Albuquerque, New Mexico. “I lightened it up, and it’s tastier than the original!”

This recipe is:

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4 Servings
Prep: 20 min. + chilling

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 Crisco® Extra Virgin Olive Oil
1 jar (4 ounces) diced pimientos, drained
2 tablespoons slivered almonds, toasted

Directions

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.
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.
Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat. Yield: 4 servings.

Nutrition Facts: 1 cup equals 87 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 327 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Asian Broccoli Salad published in Light & Tasty February/March 2008, p59

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