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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The unique crunch of sunflower kernels and a zesty tang from a vinegar and sesame oil dressing turn basic broccoli into sensational salad. We're on a low-carb diet, and this is one of our favorite dishes, informs Rick and Sheila Ellison from Prattville, Alabama. Ingredients:
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 |
1/4 cup unsalted sunflower kernels |
Directions:
1. 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.
2. 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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