Broccoli Salad
"Two of my daughters love this salad so much that they actually beg for it in their school lunches," says Janet. The light mix of Oriental flavors looks great and scores high on the satisfying crunch scale.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 300 |
| protein | 6 g |
| fat | 25 g |
| carbohydrate | 16 g |
| good source iron. | - |
-
1/2 cup (125 mL) sliced or slivered almonds
2 tbsp (25 mL) sesame seeds
1 stalk broccoli chopped
3/4 lb (375 g) bean sprouts
2 cups (500 mL) fresh mushrooms, sliced
2 green onions, chopped
1/4 cup (50 mL) sunflower seeds
2 cups (500 mL) chow mein noodles
Dressing:
1/2 cup (125 mL) vegetable oil
3 tbsp (50 mL) rice vinegar
2 tbsp (25 mL) light soy sauce
1 tbsp (15 mL) granulated sugar
1-1/2 tsp (7 mL) sesame oil
1 clove garlic, minced
1/2 tsp (2 mL) pepper
salt
Preparation:
In skillet, toast almonds and sesame seeds over medium heat, stirring occasionally, for about 8 minutes or until fragrant. Set aside.
In large bowl, combine broccoli, bean sprouts, mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seeds. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours.)
Dressing: In small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, garlic and pepper. Season with salt to taste. (Dressing can be made ahead and refrigerated for up to 4 hours.)
Toss dressing with broccoli mixture. Sprinkle chow mein noodles over top.
Source
© CanadianLiving.com
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