Ingredients
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3 tablespoons white wine vinegar
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3 tablespoons canola oil
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1/4 cup peanut butter
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1 tablespoon low sodium soy sauce
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1 teaspoon splenda artificial sweetener
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1/4 teaspoon ginger (I used powdered)
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1/4 cup chopped dried cherries (may use cranberries)
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1/4 cup chopped dry roasted salted peanut
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1 lb broccoli floret
Instructions
- In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
- Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
- Throw the dried fruit and peanuts into the bowl as well and toss everything together.
- Cover and refrigerate - can be made up to 2 days in advance.