Spinach Broccoli Salad
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 8 servings (1 cup dressing).
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.
Ingredients
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1 package (10 ounces) fresh spinach, torn
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3 cups fresh broccoli florets
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1 cup shredded carrots
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1 can (8 ounces) sliced water chestnuts, drained
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3 tablespoons sunflower kernels
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CUCUMBER AVOCADO DRESSING:
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1 medium cucumber, peeled, seeded and chopped
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1/2 medium ripe avocado, peeled and chopped
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1/4 cup chopped green onions
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4 teaspoons white wine vinegar
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1 tablespoon water
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1 garlic clove, minced
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2 teaspoons honey
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1 teaspoon minced fresh dill
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1/4 teaspoon salt
Directions
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1.
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.
Nutrition Facts
1 cup: 87 calories, 4g fat (1g saturated fat), 0 cholesterol, 137mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
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