Broccoli and almond salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound broccoli florets1 3/4 oz baby corns, cut lengthwise1 red bell pepper, peeled (trust me), and sliced lengthwise1 3/4 oz blanched almonds or walnutsDressing1 tbsp.Sesame seeds1 tbsp. peanut oil2 garlic cloves, crushed2 tbsp. soy souce1 tbsp. honeypepper
Blanch the broccoli and baby corn. Rinse, drain, and rinse again. Transfer to salad bowl, mix in nuts and bell pepper.
Heat a wok or nonstick pan, toast the sesame seeds till fragant and brown, about a minute. In a small bowl, mix remaining ingredients. Add dressing and sesame seeds to the vegetables. Chill, the longer the better. Four hours is good. But can be served immediately. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MIGHTYPOG.
Heat a wok or nonstick pan, toast the sesame seeds till fragant and brown, about a minute. In a small bowl, mix remaining ingredients. Add dressing and sesame seeds to the vegetables. Chill, the longer the better. Four hours is good. But can be served immediately. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user MIGHTYPOG.
Nutritional Info Amount Per Serving
- Calories: 172.0
- Total Fat: 11.2 g
- Cholesterol: 0.0 mg
- Sodium: 466.9 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 4.3 g
- Protein: 5.7 g
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