Broccoli Cashew Salad

Ingredients
1 ½ lb. broccoli
½ red bell pepper, thin julienne
¼ red Onion, medium sized, thin julienne
½ cup cashews, divided
¼ cup canola oil
1 clove garlic, peeled
1 tablespoon tamari
¾ teaspoon ground black pepper

Directions
Trim the broccoli florets into medium size pieces. Trim woody end from broccoli stalk; peel stalk and slice into bias-cut pieces.

In a pot of salted, boiling water, blanch the florets and stalk pieces until barely done. Remove from heat, drain and shock in ice water. Drain and cool. Set aside.

In a blender or food processor, combine tamari, garlic clove, canola oil and black pepper with ¼ cup of cashews. Blend until smooth.

Combine sauce with broccoli, julienned peppers and onion and remaining cashew pieces.