BROCCOLI SUNFLOWER SALAD

Broccoli Sunflower Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

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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

Steps:

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., 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.

Nutrition Facts : Calories 121 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 322mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges