Ingredients
4 cups fresh broccoli florets2 tablespoons reduced-sodium soy sauce1 tablespoon balsamic vinegar2 garlic cloves, mincedSugar substitute equivalent to 2 teaspoons sugar1/4 teaspoon pepper1 tablespoon olive oil1 jar (4 ounces) diced pimientos, drained2 tablespoons slivered almonds, toasted
Preparation
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-7 minutes or until crisp-tender. Rinse in cold water; drain. Transfer to a large bowl; cover and refrigerate until chilled.
In a small bowl, combine the soy sauce, vinegar, garlic, sugar substitute and pepper. Whisk in the oil. Let stand for 30 minutes to allow flavors to blend.
Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat.
