You can refrigerate this salad and eat it cold, or gobble it up warm as soon as you have it finished. It really is tasty either way. I like to mess around with the blend of vegetables depending on what it in season. The fresher the veggies, the better tasting it is in my opinion. When I have a bigger crowd to feed, I double the recipe and sometimes I will even put it some cooked chicken breast to make it a little more filling. No matter what I do to it, it always comes out tasting great! Check out what they are saying about this recipe over at Recipe Lion:
“This broccoli salad certainly makes a great addition to any summer potluck, picnic, or lunch.”
This is a very versatile dish so feel free to play around with it and make it your own!
16 ounces linguine or other long pasta, cooked and drained
1/2 cup Crisco canola oil
1/2 cup Jif creamy peanut butter
1/2 each orange juice
1/2 cup lemon juice
1/2 cup La Choy soy sauce
1 tablespoon Domino sugar
1 small red, yellow or green pepper, chopped (about 1/2 cup)
1 large onion, chopped (about 1 cup)
1 tablespoon minced garlic
Place the hot linguine into a large bowl. Drizzle with 1 tablespoon oil and toss to coat.
Beat the peanut butter, orange juice, lemon juice, soy sauce and sugar in a medium bowl with a fork or whisk.
Heat the remaining oil in a 10-inch skillet over medium heat. Add the pepper, onion, and garlic and cook and stir for 1 minute.
Stir in the broccoli and the peanut butter mixture. Reduce the heat to low. Cook until the vegetables are tender-crisp, stirring often.
Add the vegetable mixture to the linguine and toss to coat.
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Quick Tip: Add and subtract your own favorite vegetable blend.
Thanks again to Recipe Lion for this authentic recipe.