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Broccoli Sunflower Salad

 Broccoli Sunflower Salad
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.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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. Yield: 6 servings.
Nutritional Facts: One serving (3/4 cup) equals 121 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 322 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.