Broccoli & Red Pepper Salad

Nila Meyer Barros
Kansas City, Missouri

Broccoli & Red Pepper Salad

1/2 c. pecan halves
1 bunch broccoli, cut into florets, and thin tender stalks
1/2 c. sweet onion slices
1/2 c. red pepper, cut into thin strips

1 tsp. sugar or Splenda
2 T. vimnegar
1 clove garlic
1 T. olive oil
1/2 tsp. soy sauce

Preheat oven to 350 degrees. On a baking sheet, spread pecan halves and toast for 5-7 minutes. Blanch broccoli in boiling water for one minute. Drain and put in ice water for 30 seconds.  Drain and cool. Combine broccoli, onion and red pepper slices. Mix remaining ingredients together for dressing. Just before serving, pour dressing over mixture and toss to coat. Sprinkle pecans on top. This is good without the pecans as well.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas
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