Source: dLife

Delicious Asian inspired dish of broccoli with red pepper and crunchy almonds.

Servings

Salad
1 lb fresh broccoli florets
1 medium bell peppers
2 tbsp sliced almonds , dry-roasted (optional)

Dressing
0.5 cup rice vinegar
3 tbsp packed light brown sugar
2 tbsp fresh chopped green onion , green part only
4 tsp low sodium soy sauce
1 tbsp sesame oil
1 tbsp fresh ginger root , peeled and grated
2 medium garlic cloves , minced

1 In a medium saucepan, set a steamer basket in a small amount of simmering water.
2 Put the broccoli and bell pepper in the basket, and cook, covered, for 5 to 7 minutes, or until tender-crisp.
3 Plunge into cold water to stop the cooking process, and drain well; then dry on paper towels.
4 Stir together the dressing ingredients, and pour over the vegetables; then toss gently to coat thoroughly.
5 In order to allow flavors to blend, cover and refrigerate for at least 1 hour.
6 To serve, remove from the refrigerator and bring to room temperature; then sprinkle with the almonds if desired.