Broccoli-Cauliflower Tossed Salad

• 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

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

fresh broccoli flowerets, fresh cauliflower flowerets, bibb lettuce, sweet red pepper, chicken broth, water, clove garlic, lemon juice, olive oil, red pepper, salt, freshly ground pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550416 (may not work)