Spinach Broccoli Salad Recipe

Spinach Broccoli Salad Recipe photo by Taste of Home

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Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article.

This recipe is:

Quick

Diabetic Friendly

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Spinach Broccoli Salad Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

1 package (10 ounces) fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons sunflower kernels
CUCUMBER AVOCADO DRESSING:
1 medium cucumber, peeled, seeded and chopped
1/2 medium ripe California Avocado, peeled and chopped
1/4 cup chopped green onions
4 teaspoons white wine vinegar
1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill
1/4 teaspoon salt

Directions

In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad. Yield: 8 servings (1 cup dressing).

Nutritional Analysis: 1 cup salad with 2 tablespoons dressing equals 87 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 137 mg sodium, 12 g carbohydrate, 4 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Spinach Broccoli Salad in Country Woman January/February 2006, p40