Broccoli salad with roasted peppers and cashews

Time 20 minutes
Yields Serves 4 to 6
Broccoli salad with roasted peppers and cashews
(Ken Hively / Los Angeles Times)

In small bowl, whisk together the lemon juice, mustard, 4 tablespoons olive oil, salt and pepper to taste. Add more olive oil if you want a less tart flavor. Set aside.


Cut the broccoli into bite-size florets. Rinse well. Steam in batches until just barely past raw, 1 to 2 minutes. Immediately drain well and turn out into a serving bowl.


Pour the dressing over and mix well. Add the red peppers and mix again.


Just before serving, sprinkle the salad with the cashews.

Each serving: 218 calories; 7 grams protein; 14 grams carbohydrates; 5 grams fiber; 17 grams fat; 3 grams saturated fat; 0 cholesterol; 84 mg. sodium.