- Rinse 2 large bunches of broccoli, and remove the thick stalks.
- Peel 2 medium carrots and cut into chunks.
- Place broccoli florets and carrot pieces into food processor and pulse to coarsely chop the vegetables. Add 1 small chopped red onion and 1 cup fresh parsley and pulse again.
- Pour shopped vegetables into a serving bowl.
- Toss with 2 tablespoons fresh lemon juice and ¼ cup chopped pecans.
- Add ¼ cup low-fat Ranch dressing and toss to coat.
Makes 6 servings or 8 small servings