Ingredients
2
pkg (9 oz each) frozen broccoli spears
1
to 2 tablespoons olive or vegetable oil
1/4
to 1/2 cup pine nuts
1
medium yellow or red bell pepper, cut into thin strips
1
cup purchased ranch salad dressing
1
tablespoon chopped fresh dill or 1 teaspoon dried dill weed
1
teaspoon prepared horseradish
1
teaspoon honey
1/4
teaspoon garlic powder
Shredded fresh Parmesan cheese, if desired
Preparation
Cook broccoli as directed on package. Drain; keep warm.
Meanwhile, heat oil in large skillet over medium heat until hot. Add pine nuts and bell pepper; cook and stir 5 minutes or until pine nuts are golden brown and bell pepper is crisp-tender. Drain; cover to keep warm.
In small saucepan, combine salad dressing, dill, horseradish, honey and garlic powder; mix well. Cook over medium heat for 2 minutes or until thoroughly heated, stirring constantly. DO NOT BOIL.
To serve, arrange broccoli spears on serving platter. Top with pine nuts and bell pepper. Spoon sauce over top. Garnish with cheese.
