Number of portions: 8
Size of portions: 1 cup

Asian SunButter Broccoli Salad


14 1/2 oz Spaghetti
1 tbsp canola oil
1/2 cup Creamy SunButter
1/2 cup orange juice
3 tbsp lemon juice
1/3 cup soy sauce
2 tbsp sugar
1 cup onions, chopped
1 cup red pepper, chopped
3 tbsp garlic, minced
1 jalapeno pepper, minced
2 cups broccoli tops, chopped
1/4 cup canola oil


Cook pasta in salted water according to package directions; drain well. Place in large bowl and toss with  1 tbsp canola oil. set aside.

Whisk SunButter, orange juice, lemon juice, soy sauce, and sugar in a medium bowl until blended. Set aside.

Heat 1/4 cup canola oil in a large, deep skillet over medium high heat. Add onion, red peppers, garlic, jalapeno pepper, and broccoli, cooking and stirring about 3-4 minutes, until broccoli is crisp-tender.

Add SunButter sauce and veggies to pasta, tossing until well combined. Serve at room temperature.