Recipe for cooking thai broccoli salad

Super Salad Recipes :: Low-Fat and Low-Calorie Salads

Thai Broccoli Salad

14% calorie reduction from traditional recipe

1/4 C. creamy OR chunky peanut butter
2 Tbsp. Sugar replacement
1 1/2 Tbsp. hot water
1 Tbsp. lime juice
1 Tbsp. lite soy sauce
1 1/2 tsp. dark sesame oil
1/4 tsp. red pepper flakes
2 Tbsp. canola oil
3 C. fresh broccoli florets
1/2 C. chopped red bell pepper
1/4 C. sliced green onions
1 clove garlic, crushed

*May substitute 3 packets Equal sweetener

Mix together peanut butter, Sugar replacement, hot water, lime juice, soy sauce, sesame oil and red pepper flakes until well blended; set aside.

Heat canola oil in lrg. skillet over med.-high heat. Add broccoli, bell pepper, green onions and garlic. Stir-fry 3 to 4 min. until vegetables are tender-crisp. Remove from heat and stir in peanut butter mixture.

Serve warm or at room temperature.

Makes approximately 4 servings

Nutrition information per servings: 144 cal., 7 g pro., 10 g carb., 10 g fat, 0 mg chol., 248 mg sodium

Food exchanges: 2 vegetable, 2 fat