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Friday, April 3, 2015

Crunchy Broccoli Salad

Today I am featuring a few recipes for salads to eat alone or as a perfect side dish! I could live on salads. Did you know that Broccoli originated in Italy, where it was developed from wild cabbage and has existed since about sixth century B.C.  I didn't either. Broccoli is one of the vegetables that we have a lot in the house. A favorite of everyone no matter how it is made. 


  8 cups fresh broccoli florets (about 1 pound)
  1 bunch green onions, thinly sliced
  1/2 cup dried cranberries
  3 tablespoons canola oil
  3 tablespoons seasoned rice vinegar
  2 tablespoons sugar
  1/4 cup sunflower kernels
  3 bacon strips, cooked and crumbled


In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving. Yield: 10 servings.
Calories 121 Sodium 233 mg
Total Fat 7 g Potassium 0 mg
Saturated 0 g Total Carbs 14 g
Polyunsaturated 0 g Dietary Fiber 3 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g         Protein 3 g
Cholesterol 2 mg  
Vitamin A 0% Calcium 0%
Vitamin C 0% Iron 0%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Originally published as Crunchy Broccoli Salad in Healthy Cooking April/May 2010, p43

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