Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries
Luscious and yummy are rarely terms applied to salad, but I would be so bold as to use them to describe this one. Offbeat, colorful, and quick, it’s a dish I make often in winter months when cool, crunchy salads are less enticing.
Recipe information
Yield
4 to 6 servings
Ingredients
2 large broccoli crowns, cut into bite-size florets (about 4 heaping cups)
1 medium yellow bell pepper, diced
1/4 cup pine nuts, lightly toasted in a dry skillet
1/3 cup dried cranberries
1/4 cup Sesame-Ginger Salad Dressing (page 222) or equivalent store-bought dressing
Preparation
Step 1
Steam the broccoli florets just until bright green. Drain and rinse under cool water until room temperature or slightly warm.
Step 2
Combine the broccoli and the remaining ingredients in a serving bowl, toss well, and serve.
nutrition information
Step 3
Calories: 170
Step 4
Total Fat: 11g
Step 5
Protein: 5g
Step 6
Carbohydrates: 15g
Step 7
Fiber: 4g
Step 8
Sodium: 55mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
