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Fresh Broccoli and Dried Cranberry Salad

Featured in the Honolulu Star-Advertiser on January 11, 2012.

Fresh Broccoli and Dried Cranberry Salad

Ingredients:

Fresh Broccoli and Dried Cranberry Salad

  • 2 tablespoons sunflower seeds
  • 1/2 cup water
  • 2 cups small broccoli florets
  • 1/2 cup (2-inch) julienne-cut carrots
  • 1/2 cup dried cranberries
  • 1/4 cup finely chopped red onion
  • 1 tablespoon vegetable oil
  • 2 teaspoons cider vinegar
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon dried red pepper flakes

Directions:

  1. Heat a medium nonstick skillet over medium-high heat.
  2. Add sunflower seeds; cook 2 minutes or until light brown, stirring frequently.
  3. Remove from skillet and set aside.
  4. Add water to skillet and bring to a boil over medium-high heat.
  5. Add broccoli, cover, and cook for 1 minute.
  6. Immediately drain broccoli in a colander, run under cold water, and shake off excess liquid; pat dry with paper towels.
  7. In a medium bowl, mix remaining ingredients and add broccoli.
  8. Toss to combine.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
120 calories, 6 g fat, 0.5 g saturated fat, 0 mg cholesterol, 100 mg sodium, 18 g carbohydrate, 3 g fiber, 11 g sugar, 2 g protein

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