Tri-Colored Floret Salad
This delicious and colorful cruciferous-vegetable salad is loaded with sulfuraphanes, which are thought to have protective properties against cancer. Pair this salad with grilled chicken for a fresh, crunchy, nutritious supper.
Makes 4 servings. Total preparation time: 7 minutes.
1. In a large pot, cook broccoli and cauliflower in boiling water for 5 minutes. Drain and immediately cool under cold running water.
2. Mix sunflower seeds, onion, mayonnaise substitute, agave nectar, vinegar and cranberries in a large bowl. Fold in vegetables. Chill in refrigerator until ready to serve.
Per serving: 225 calories, 10g total fat, 1g saturated fat, 0mg cholesterol, 37mg sodium, 154mg potassium, 31g total carbohydrate, 5g dietary fiber, 8g protein
4 cups broccoli florets, steamed and blanched
We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:.
Buy frozen broccoli and cauliflower. Warm in microwave or over the stove. In bowl, whisk 1 Tbs. vinegar and 2 Tbs. Vegennaise. Toss with warmed broccoli and cauliflower florets. Combine with dried cranberries and sunflower seeds. For extra flavor top with diced red onion. Enjoy!