Wednesday, February 24, 2010

BROCCOLI SALAD

I have been making this broccoli salad for a number of years.  It is one of my DH's favorite salads.  I tend to buy a big bag of broccoli florets at Costco and I am always looking for different ways to use broccoli.

Broccoli is touted by some people as a super food.  Broccoli contains phytonutrients which is said to have anti-cancer effects.  Broccoli is also a rich source of two antioxidants in the carotenoid family, lutein and zeaxanthin.  These compounds are found to be concentrated in the lens of your eyes.  A large study of 30,000 people found that those that ate broccoli more than twice a week had a 23 percent lower risk of developing cataracts than those who ate broccoli less than once a month (Dr. Joey Shulman).    Broccoli also has vitamins C and K and calcium.



BROCCOLI SALAD

INGREDIENTS:

3 -4 cups broccoli florets
½ cup red onion, chopped
¼ cup sunflower seeds or other nuts (almonds, walnuts or pecans), chopped
½ cup raisins
½ cup feta cheese, crumbled

Dressing
½ cup low-fat plain yogurt
¼ cup light mayonnaise
2 tbsp sugar or splenda
1 tbsp lemon juice
salt and pepper to taste

DIRECTIONS:

In a large bowl combine the broccoli, onion, sunflower seeds or nuts, raisins and feta cheese.  In a separate container/bowl/large measuring cup, stir together all of the ingredients for the dressing.  Pour over the salad and toss to mix.  Cover and refrigerate.  It tastes better if left to chill for a few hours.  It will keep in the fridge for several days and makes great leftovers.  Makes 6 servings.

Adapted from Anne Lindsay “Lighthearted Everyday Cooking”

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