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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article. Ingredients:
1 package (10 ounces) fresh spinach, torn |
3 cups fresh broccoli florets |
1 cup shredded carrots |
1 can (8 ounces) sliced water chestnuts, drained |
3 tablespoons sunflower kernels |
cucumber avocado dressing: |
1 medium cucumber, peeled, seeded and chopped |
1/2 medium ripe avocado, peeled and chopped |
1/4 cup chopped green onions |
4 teaspoons white wine vinegar |
1 tablespoon water |
1 garlic clove, minced |
2 teaspoons honey |
1 teaspoon minced fresh dill |
1/4 teaspoon salt |
Directions:
1. In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad. Yield: 8 servings (1 cup dressing).
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