You’ll Need:

4 1/2 cups broccoli florets
1/2 cup chunky peanut butter
1/2 cup olive oil
1/4 cup rice wine vinegar
1/2 cup orange juice
1 tsp Oriental chili sauce or Tabasco sauce
1/2 tsp salt
1/8 tsp freshly ground black pepper

Directions : Blanch broccoli florets in hot salted water for about 3 minutes. Refresh in a bowl of iced water and drain.
Whisk peanut butter with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve