Friday, July 7, 2017
Broccoli Sunflower Salad - Weekend Recipe
Sunflower seeds and broccoli go amazingly well together. So when I saw this recipe on the Taste of Home Website, I realized this particular recipe would be great with Backyard Patch Herb Mixes, so I tied it out.
Broccoli Sunflower Salad
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 (Like Spenda sugar blend)
1/4 cup unsalted sunflower kernels
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.
Originally published as Sunflower Broccoli Salad in Light & Tasty October/November 2004, p59, found on and adapted from the version on the Taste of Home website.
3/4 cup: 121 calories, 10g fat (1g saturated fat), 0 cholesterol, 322mg sodium, 6g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 vegetable.