Broccoli-Cauliflower Tossed Salad - cooking recipe

Ingredients

2 1/2 c. fresh broccoli flowerets
2 1/2 c. fresh cauliflower flowerets
5 c. torn Bibb 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. freshly ground pepper

Preparation

Arrange broccoli and cauliflower in a vegetable steamer over boiling water.
Cover and steam 4 to 5 minutes or until vegetables are crisp-tender.
Transfer vegetables to a large bowl.
Add lettuce and sweet red pepper; toss gently.
Combine chicken broth and remaining ingredients in a small jar; cover tightly and shake vigorously to blend.
Pour over vegetable mixture; toss gently. Serve immediately.