THAI BROCCOLI PEANUT SALAD

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Thai Broccoli Peanut Salad image

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!

Provided by januarybride

Categories     Lunch/Snacks

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

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

Steps:

  • In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
  • Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
  • Throw the dried fruit and peanuts into the bowl as well and toss everything together.
  • Cover and refrigerate - can be made up to 2 days in advance.

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