This is the perfect salad to accompany any meal. As it is carb free it is also guilt free and has numerous healthy properties.
Ingredients
Servings 6
- 32 ounces broccoli florets
- 1/2 cup sunflower seeds lightly toasted
- 8 scallions chopped into small rings, green part only
- 2 hard boiled eggs sliced
- 1/2 cup mayonnaise
- 1 tsp white sugar
- 12 olives chopped
- 2 Tbs lemon juice
- Salt to taste
Nutritional Facts
Nutrition Facts
Crunchy Broccoli Salad
Amount per Serving
Calories
290
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
11
g
Monounsaturated Fat
7
g
Cholesterol
70
mg
23
%
Sodium
318
mg
14
%
Potassium
627
mg
18
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
4
g
4
%
Protein
9
g
18
%
Vitamin A
1238
IU
25
%
Vitamin C
140
mg
170
%
Calcium
106
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Chop broccoli florets into smaller bite-size pieces.
- Pour 1/2 cup of water into a medium pot and bring to a boil.
- Add broccoli pieces to the pot and cover. Steam the broccoli for 4 minutes until bright green and tender-crisp.
- Remove broccoli pieces from the pot with a slotted spoon and place them on two layers of paper towel, allow them to drain and cool completely.
- Toast the sunflower seeds in a skillet over medium heat until lightly browned.
- Place the toasted seeds in a large salad bowl. Add the broccoli florets, scallions, sliced eggs and chopped olives to the mixing bowl.
- In a small mixing bowl, whisk together the mayonnaise, sugar, and lemon juice.
- Pour dressing over the broccoli mixture. Toss to coat evenly with the dressing.
- Refrigerate for at least 2 hours to allow flavors to marinate. Flavors improve with time.
- Serve at room temperature!
