Total Time
Prep 10 mins
Cook 0 mins

This is a no-cook, fast and delicious salad that can be made ahead. What a wonderful lunch this makes!! Modified from a recipe that I found in Prevention magazine. Next time I am going to throw in some chopped dried apricots too!

Ingredients Nutrition


  1. In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
  2. Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
  3. Throw the dried fruit and peanuts into the bowl as well and toss everything together.
  4. Cover and refrigerate - can be made up to 2 days in advance.
Most Helpful

So Good and very quick to put together. I did a quick blanch like a dip in hot water and took right out into an ice bath. Just to brighten the color. I did have to whisk the dressing ingredients which I cut by 1/3`d and skipped the sugar. The tart sweet dried cherries filled in for the sugar. I did use fresh ginger root that I minced real thin and fresh garlic that I grated right into the dressing. Thank you so much for our good eats!

Rita~ February 18, 2013

Yes! I loved this! I used regular peanut butter, and light soy sauce....I used some apple cider vinegar and had a nice taste to it. I had cranberries that I used as well, and this turned out to be a lovely surprise, and great taste-sensation. Thanks for posting such a lovely salad! Made for ZWT 7

Andi of Longmeadow Farm June 01, 2011

I was curious to try this recipe. I loved the taste with the peanut butter and soy sauce. But it's a bit too vinaigry for my taste. Next time I'll use less white wine vinegar. I used dried cranberries which is great with it. Thanks JanuaryBride :) Made for the Count Dracula and His Hot Bites for ZWT7

Boomette May 30, 2011