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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sweet-and-Sour Broccoli and Red Bell Pepper

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	66.7

Total Carbs	10.1 g

Dietary Fiber	1.1 g

Sugars	7.5 g

Total Fat	2.6 g

Saturated Fat	0.3 g

Unsaturated Fat	0.0 g

Potassium	100.5 mg

Protein	1.2 g

Sodium	96.4 mg

Dietary Exchanges 2.6 Fat, 0.5 Vegetables, 0.4 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Salad 1.0
1 lb fresh broccoli florets 1.0
1 each medium bell peppers 2.0
2 tbsp sliced almonds

Dressing 0.5
0 1/2 cup rice vinegar 3.0
3 tbsp packed light brown sugar 2.0
2 tbsp fresh chopped green onion 4.0
4 tsp low sodium soy sauce 1.0
1 tbsp sesame oil 1.0
1 tbsp fresh ginger root 2.0
2 each medium garlic cloves

Directions

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