This is a no-cook, fast and delicious salad that can be made ahead. What a wonderful lunch this makes!! Modified from a recipe that I found in Prevention magazine. Next time I am going to throw in some chopped dried apricots too!

Ingredients

6 serv.

lb broccoli floret↗1 lb
tablespoons white wine vinegar↗3 tablespoons
tablespoons canola oil↗3 tablespoons
cup peanut butter↗1⁄4 cup
tablespoon low sodium soy sauce↗1 tablespoon
teaspoon splenda artificial sweetener↗1 teaspoon
teaspoon ginger (I used powdered)↗1⁄4 teaspoon
cup chopped dried cherries (may use cranberries)1⁄4 cup
cup chopped dry roasted salted peanut1⁄4 cup

Step-by-step instructions

1
In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
2
Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
3
Throw the dried fruit and peanuts into the bowl as well and toss everything together.
4
Cover and refrigerate - can be made up to 2 days in advance.

Source: food.com

Original recipe ↗

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