Spicy Broccoli Salad

It’s a new week and it sure is warm here in Jacksonville.  Yesterday turned out to be a nice day.  I got my food shopping done in the morning and went shopping with my mom in the afternoon.  We hit World Market they have these great ceramic non-paper coffee cups. They are dishwasher safe and have a silicone lid and sleeve; great at breakfast and to take along to work!  They also have really cute patterns at the store.  I bought one and used it this morning and loved it so much I’m going to get a whole set and send some of my old coffee mugs to the Goodwill.

This Spicy Broccoli Salad I found is fresh, delicious and light.  I made a few alterations that, if I do say so, rock. 

I didn’t steam the broccoli like the original recipe called for as I like mine extra crunchy. If you just can’t do it raw then throw it in the steamer for a few minutes and then dip it in a bowl of ice water to stop the cooking.

Ingredients

Salad:
12 ounces broccoli florets (I used the precut 12 ounce package)
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped

Dressing:
3 Tbsp rice-wine vinegar, or distilled white vinegar
1 Tbsp extra-virgin olive oil
2 tsp honey
1 tsp crushed red pepper
1 tsp minced garlic
1 tsp coarse ground mustard
Salt, to taste


Directions

1. Toss the broccoli and peppers in a large bowl.

2. Whisk the dressing together in a separate small bowl.

3. Pour the dressing over the broccoli mix and stir well to combine.

Nutrition care of Eating Well Magazine


“Per serving : 109 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 17 g Carbohydrates; 5 g Protein; 5 g Fiber; 264 mg Sodium; 569 mg Potassium”