Broccoli and Red Pepper Salad



6 servings

1 large bunch broccoli, cut into florets and thin, tender stalks
1/2 cup pecan halves
1/2 cup sweet onion slices
1 red bell pepper, cut into thin strips
1 teaspoon sugar
2 tablespoons white wine vinegar
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon soy sauce


Combine sugar, white wine vinegar, garlic, olive oil and soy sauce in a small bowl and whisk together. Preheat oven to 350 degrees F. On a baking sheet, spread pecan halves and toast for 5 to 7 minutes. Blanch broccoli in boiling water for 1 minute. Drain and put in ice water for 30 seconds. Drain and cool. Combine broccoli, onion and red pepper slices. Just before serving, pour dressing over mixture and toss to coat. Sprinkle pecans on top.

Nutrition information: