The Cancer Wellness Cookbook by Kimberly Mathai MS RD CDE

Author:Kimberly Mathai, MS, RD, CDE [Mathai, Kimberly]
Language: eng
Format: epub
ISBN: 978-1-57061-919-9
Publisher: Sasquatch Books
Published: 2014-05-13T04:00:00+00:00

Crunchy Broccoli and Carrot Salad

From Mary Mataja, cancer survivor

This bold, crunchy salad is tangy-sweet with vibrant colors and flavors. Leftovers will keep well for several days to provide handy lunches or snacks.

MAKES 16 SERVINGS

3 broccoli crowns with stems

1½ cups shredded carrots

4 green onions, sliced

½ cup raisins

¼ cup dried cranberries

¼ cup low-fat mayonnaise

⅓ cup rice vinegar

¼ teaspoon freshly ground black pepper

♦ Break the broccoli crowns into florets and cut the stems into ½-inch or smaller pieces (if they are too large, they won’t absorb the dressing well). You should have about 6 cups chopped broccoli.

♦ Put the broccoli, carrots, green onions, raisins, and cranberries in a large bowl and mix well.

♦ Whisk the mayonnaise, rice vinegar, and pepper in a small bowl. Pour the dressing over the broccoli mixture and toss to coat.

♦ Let the salad stand for at least 30 minutes, or overnight, before serving. Store any leftover salad in a resealable container in the refrigerator for several days.

PER SERVING (½ cup): 40 calories, 1 g fat, 1 g protein, 8 g carbohydrates, 1 g fiber, 40 mg sodium

Contributor Tip

Twist broccoli florets off the stalk near the neck of the floret. You can then snap the crowns off in small pieces. If you are serving this salad the next day and it seems a little dry, just splash with additional rice vinegar.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.