Broccoli Salad
- COOK
0 Mins - PREP
5 Mins - TOTAL
5 Mins
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.
| Nutritional Facts |     |
| Servings 4.5 servings | Serving Size 1/2 Cup |
 | | Calories | 107 |
| Fat | 3.25g |
| Carbohydrates | 14.5g |
| Protein | 1.50 |
| Fiber | 2.50g |
| Sugar | 9.50g |
| Sodium | mg | | |
Ingredients
- 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)
Directions
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.
