THAI BROCCOLI SALAD
This is a recipe from “A Celebration of Wellness.” It’s a terrific finely minced salad of broccoli, red pepper, cilantro and green onions, all tossed with a zesty orange-ginger-sesame Thai sauce.

3 C. broccoli, chopped
1 C. broccoli florets
1 C. red pepper, finely chopped
½ C. green onions, minced
¼ C. cilantro leaves, chopped
1 recipe Royal Orange Thai dressing (see recipe in Salad Dressing section)

1. Cut away the tough out stalk of the broccoli stem. Chop coarsely and place 3 cups in a food processor. Reserve 1 cup for florets. Pulse chop to a fine mince. Transfer to a large bowl and add the florets.
2. Pulse chop red pepper and onions in a food processor or cut by hand. Toss well.
3. Prepare the sauce, then mix in 1/3 cup, or to taste. Chill salad before serving.

Yield: 4 servings