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Spicy Broccoli Salad

Posted May 24 2010 6:01am

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.



Today I am taking half day from work to bring my little one to the ENT.  She had tubes put in last year and hasn't had any more ear issues so this is just a follow up appointment.

I also have a new salad for you.  I'm all about cool summer salads with spicy dressing.  It's weird I would want anything spicy with it being so hot but it really is a great combo.  You must try!

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.


Spicy Broccoli Salad
Altered from Eating Well Magazine
5 servings
Printable Recipe
(Calculated as 1 pt on WW)

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"

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