nutritional information

Per 1-cup serving:

  • Calories: 112
  • Protein: 4 g
  • Total Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 148 mg
  • Fiber: 3 g
  • Sugar: 8 g
Vegan Gluten-Free

Broccoli Salad with Raisins and Sunflower Seeds

Serves 6

30 minutes or fewer

Lightly steaming broccoli brightens its color and helps it keep its crunch—even when it’s coated in a creamy dressing, as in this recipe.
  • 2 small heads broccoli (12 oz.)
  • ⅓ cup vegan mayonnaise
  • 2 tsp. agave nectar or sugar
  • 1 tsp. apple cider vinegar or rice vinegar
  • ¾ tsp. Dijon mustard
  • ¼ cup chopped red onion
  • ¼ cup raisins
  • 2 Tbs. roasted, salted sunflower seeds

1. Cut broccoli into small florets. Trim and peel stalks, then slice into matchsticks. Place matchstick pieces in steamer basket over simmering water; steam 2 minutes. Add florets; steam 1 to 2 minutes more, or until crisp-tender. Plunge broccoli in large bowl of cold water to stop cooking; drain well.
2. Whisk together mayonnaise, agave nectar, vinegar, and mustard in bowl. Combine broccoli, onion, and raisins in large bowl; toss with mayonnaise mixture. Season with salt and pepper, if desired, and
sprinkle with sunflower seeds.

April 2010 p.64

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comments

My mother makes this recipe except she uses 1/4 each of red and green grapes, and uses almonds slivers instead of sunflower seeds. Very tasty as a summer dish!

Anonymous - 2011-03-09 12:08:51

Easy and tasty - I blanched the broccoli because I do not have a steamer in my college kitchen. It is crunchy and gets a lovely hint of sweetness from the raisins. I divided it into 4 portions to pack for lunch along with some raw veggies and 1/2 cup of cottage cheese. Yum!

Anonymous - 2011-04-19 16:07:21