Broccoli Salad

02 Sep Broccoli Salad

Broccoli Salad
Serves 10
A colorful, crunchy dinner salad
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58 calories
9 g
1 g
2 g
2 g
0 g
75 g
48 g
4 g
0 g
2 g
Nutrition Facts
Serving Size
75g
Servings
10
Amount Per Serving
Calories 58
Calories from Fat 20
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 48mg
2%
Total Carbohydrates 9g
3%
Dietary Fiber 2g
9%
Sugars 4g
Protein 2g
Vitamin A
35%
Vitamin C
70%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 c. of broccoli cut into small florets
  2. 1 large carrot, peeled and grated
  3. 1 1/2 c. thinly sliced red cabbage
  4. 4 thinly sliced scallions
  5. 1/4 c. raisins
  6. 2 tbsp. sesame seeds
DRESSING
  1. 1 tbsp. apple cider vinegar
  2. 2 1/2 tbsp. lite mayonnaise
  3. 1 tbsp. dried basil
  4. 1 tsp. garlic powder
  5. Dash of cayenne pepper
Instructions
  1. In large bowl, place broccoli florets, grated carrots, sliced cabbage, sliced scallions, raisins and sesame seeds. Toss to combine well.
  2. In small bowl or measuring cup, combine apple cider vinegar, lite mayonnaise, basil, garlic powder and cayenne pepper. Stir and pour over vegetables in large bowl.
  3. Toss to allow dressing to cover vegetables.
  4. Refrigerate 30 minutes to allow flavors to mingle and then toss well again before serving.
Notes
  1. Potassium: 295
  2. Phosphorus: 66
Adapted from Sandra Crum
beta
calories
58
fat
2g
protein
2g
carbs
9g
more
Adapted from Sandra Crum
Dialysis Clinic, Inc. http://www.dciinc.org/
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