• 4servings
  • 20minutes
  • 87calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B12, E
MineralsCopper, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups fresh broccoli florets

  2. 2 tablespoons reduced-sodium soy sauce

  3. 1 tablespoon balsamic vinegar

  4. 2 garlic cloves, minced

  5. Sugar substitute equivalent to 2 teaspoons sugar

  6. 1/4 teaspoon pepper

  7. 1 tablespoon olive oil

  8. 1 jar (4 ounces) diced pimientos, drained

  9. 2 tablespoons slivered almonds, toasted

Instructions Jump to Ingredients ↑

  1. Asian Broccoli Salad Recipe photo by Taste of Home Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-7 minutes or until crisp-tender. Rinse in cold water; drain. Transfer to a large bowl; cover and refrigerate until chilled.

  2. In a small bowl, combine the soy sauce, vinegar, garlic, sugar substitute and pepper. Whisk in the oil. Let stand for 30 minutes to allow flavors to blend.

  3. Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat. Yield: 4 servings.


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