Broccoli Salad with Yellow Peppers, Pine Nuts, and Cranberries

Here’s a simple but dazzling broccoli salad that’s as nutritious as it is appetizing.

Serves: 6

  • 2 large broccoli crowns, cut into
    bite-sized florets (about 4 heaping cups)
  • 1 medium yellow bell pepper
  • 1/4 cup pine nuts, lightly toasted
    on a dry skillet (see note)
  • 1/3 cup dried cranberries
  • 1/4 cup Sesame-Ginger Salad Dressing or
    equivalent store-bought dressing, or as needed

Steam the broccoli florets until just bright green. Drain and rinse under cool water until at room temperature.

Combine with the remaining ingredients in a serving container, toss well, and serve.

Note: If pine nuts are unavailable (or too expensive, as they often are!), substitute toasted sunflower or pumpkin seeds.


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