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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.

Preparation


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

Ingredients

4 cups broccoli florets, steamed and blanched

2 cups cauliflower florets, steamed and blanched
1/2 cup sunflower seeds
1⁄4 cup red or green onion, diced
1⁄4 cup Vegenaise mayonnaise substitute
2 tablespoons honey or agave nectar
2 tablespoons vinegar
1/2 cup dried cranberries

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!

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