Broccoli Salad
Don't just make use of those left over broccoli stalks, make 'em DELICIOUS! You will love this broccoli salad recipe.
Use a nice organic raisin please. It will make all the difference in the world when it comes to taste. I use Newman's Own brand, which I have found to be the best.
The fat and calorie count is without the sunflower seeds, so keep that in mind.
Servings:4.5 servings. Per Serving (1/2 Cup): 107 Calories, 3.25g Fat, 14.5g Carbohydrates, 1.50g Protein, 2.50g Fiber, 9.50g Sugar.
- 2 Cups Broccoli Stalks (with a few florets)
- 1/4 Medium Red Onion
- 1 Medium Carrot, Shredded
- 1/4 Cup Raisins
- 1 Tablespoon Extra Virgin Olive Oil
- 1 Tablespoon Champagne Vinegar
- 1/2 Teaspoon Salt
- 3 Teaspoons Sugar
- 1 Tablespoons Sunflower Seeds (optional)
In a food processor, pulse broccoli and onion about 5 times or until chopped well. Dump into a serving bowl with the rest of the ingredients and toss together. Printer Friendly Version
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