Broccoli Sunflower Salad Recipe

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Ingredients:

Serving

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

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.83 Kcal (602 kJ)
Calories from fat	91.53 Kcal
		% Daily Value*
Total Fat	10.17g	16%
Cholesterol	2.76mg	1%
Sodium	539.75mg	22%
Potassium	346.08mg	7%
Total Carbs	9.33g	3%
Sugars	2.89g	12%
Dietary Fiber	3.5g	14%
Protein	6.21g	12%
Vitamin C	83.6mg	139%
Vitamin A	0.7mg	24%
Iron	1.6mg	9%
Calcium	89.3mg	9%

Amount Per 100 g
Calories	32.84 Kcal (137 kJ)
Calories from fat	20.9 Kcal
		% Daily Value*
Total Fat	2.32g	16%
Cholesterol	0.63mg	1%
Sodium	123.25mg	22%
Potassium	79.02mg	7%
Total Carbs	2.13g	3%
Sugars	0.66g	12%
Dietary Fiber	0.8g	14%
Protein	1.42g	12%
Vitamin C	19.1mg	139%
Vitamin A	0.2mg	24%
Iron	0.4mg	9%
Calcium	20.4mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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