2005 Broccoli Sunflower Salad

By boandozzy

One serving (3/4 cup) equals 121 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 322 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein.

Diabetic Exchanges: 2 fat, 1 vegetable.

Originally published as Sunflower Broccoli Salad in Light & Tasty October/November 2004, p59

Ingredients

• 2 quarts water
• 6 cups fresh broccoli florets
• 3 tablespoons rice vinegar
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons sesame oil
• Sugar substitute equivalent to 1 tablespoon sugar
• 1/4 cup unsalted sunflower kernels

Details

Servings 6
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large kettle, bring water to a boil. Add broccoli; cover and cook for 3 minutes. Drain and immediately place broccoli in ice water. Drain and pat dry.

In a small bowl, whisk the vinegar, soy sauce, oil and sugar substitute. Pour over broccoli; toss to coat. Cover and refrigerate for at least 1 hour, stirring several times. Just before serving, stir in sunflower kernels. Yield: 6 servings.