Here’s a tasty, healthy salad from Missy Finstead, user of the BodyWorksBand®!
2 ½ pounds broccoli crowns (remove florets and trim to approximately the same size. You should have about 8 cups.)
1 red bell pepper, cut into strips about 1 ½ ” by ¼”
8 ounces brown baby bella mushrooms stemmed and thinly sliced
¼ to ½ cups toasted pine nuts, depending on your taste (toasted coarsely chopped almonds would work, too).
For the dressing, whisk together the following:
¼ cup white wine vinegar (red wine is OK, too)
¼ cup sesame oil
¼ cup olive or canola oil
1 tablespoon freshly grated ginger
2 tablespoons honey
2 tablespoons soy sauce or tamari
1 clove garlic, pressed
¼ teaspoon cayenne or a dash of your favorite hot sauce
Roast the broccoli in a rimmed baking sheet at 400 degrees until crisp and tender. Remove broccoli to a bowl and roast the pepper strips in the broccoli roasting pan until tender but not mushy. Put on top of broccoli. Put the sliced mushrooms in the bowl with the dressing and allow to marinate for 5 minutes. Remove mushrooms with a slotted spoon and put in the bowl with broccoli and peppers.
Stir the veggies together and taste for seasoning. Add as much of the remaining dressing as you wish. Salt if you like.
Put toasted nuts on top. Serve at room temperature, and now.enjoy!