Sunflower Broccoli Salad

1. 1

   In a large saucepan, bring 8 cups water to a boil.

2. 2

   Add broccoli' cover and cook for 3 minutes.

3. 3

   Drain and immediately place broccoli in ice water.

4. 4

   Drain and pat dry.

5. 5

   In a small bowl, whisk the vinegar, soy sauce, oil and sugar.

6. 6

   Pour over broccoli; toss to coat evenly.

7. 7

   Cover and refrigerate for a least 1 hour, stirring several times.

8. 8

   Just before serving, stir in sunflower kernels.

9. 9

   6 servings (3/4 cup each).

10. 10

    121 calories, 10 g fat, 0 mg.

11. 11

    cholesterol, 322 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein.

12. 12

    Diabetic Exchanges: 2 fat, 1 vegetable.

* Per serving · 4 servings · Values may vary.

No additional tips available.