Tuesday, September 12, 2006
Broccoli Salad...Good for your health!
I actually made this several weeks ago for my girls' prayer group, but have made other things that I wanted to post. I just decided to save this for a week such as this when I'm not able to cook much that is postable! If you're like me, you love those yummy broccoli salads. Some have mayonnaise dressings while others have a sweet vinegar marinade. Either way, they contain lots of fat and/or sugar, which, to me, takes away from the benefit of eating broccoli. ANYWAY, I found this recipe at www.allrecipes.com and changed it just a tad (it's not bad to start with!).
The salad turned out to be both good to eat and good to see. The green of the broccoli and red from the cranberries made an eye popping salad! You know they say you eat with your eyes first. This makes me want to eat it! Because of the great healthfulness of broccoli AND cranberries, this is my entry to Sweetnicks ARF/5-A-Day Tuesdays. Stop over at her site and check out the other delicous entries. I already know of one that is wonderful looking and is on my to try list!!
Broccoli Salad (serves 6)
4 cups broccoli florets or broccolini (I used three heads)
1/4 cup red onion, minced
2 tablespoons SPLENDA® No Calorie Sweetener, Granular
2 tablespoons cider vinegar
2 tablespoons light mayonnaise
2 tablespoons sunflower seeds, roasted and salted (optional, I used almonds)
3 tablespoons seedless raisins (I used craisins!!!!)
Discard broccoli stems and finely chop florets or broccolini. Set aside. (I then put in boiling water, about 1/2 inch, for 2 minutes to crisp the broccoli and bring out the green color)
Place remaining ingredients in a medium mixing bowl. Mix well. Add broccoli florets or broccolini. Toss until coated. Chill until ready to serve. THis salad is GREAT served cold.
Exchanges per serving: 1 vegetable, 1 fat
Calories (according to allrecipes) 60 per serving