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Ingredients
| broccoli flower clusters (flowerets): 6 cups |
| rice vinegar: 3 Tbl |
| low sodium soy sauce: 3 Tbl |
| sesame oil: 3 Tbl |
| granulated sugar: 1 Tbl |
| dry roasted sunflower seeds (hulled): 1/4 cup |
Sunflower Broccoli Salad
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
- In a large saucepan, bring 8 cups 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.
- Pour over broccoli; toss to coat evenly.
- Cover and refrigerate for a least 1 hour, stirring several times.
- Just before serving, stir in sunflower kernels.
- 6 servings (3/4 cup each).
- 121 calories, 10 g fat, 0 mg.
- cholesterol, 322 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein.
- Diabetic Exchanges: 2 fat, 1 vegetable.