Broccoli-Cauliflower Tossed Salad - cooking recipe

Ingredients

2 1/2 c. fresh broccoli flowerettes
2 1/2 c. fresh cauliflower
5 c. torn lettuce
1 c. chopped sweet red pepper
1/4 c. canned low sodium chicken broth, undiluted
1/4 c. water
1 clove garlic, minced
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 to 1 1/2 tsp. crushed red pepper
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Steam broccoli and cauliflower over boiling water for 4 to 5 minutes covered until vegetables are crisp and tender.
Transfer them to large bowl.
Add lettuce and sweetened pepper.
Toss gently.
Combine chicken broth and remaining ingredients in small jar.
Cover tightly and shake to blend.
Pour over salad and toss gently.
Serve immediately.