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Spinach Broccoli Salad

 Spinach Broccoli Salad
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.
8 ServingsPrep/Total Time: 15 min.

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 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 Facts: 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,

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Spinach Broccoli Salad (continued)

Nutritional Facts: 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.