Home recipes: broccoli salad

8 Servings

Ingredients

Quantity Ingredient
½ cup Almonds, sliced or slivered
2 tablespoons Sesame seeds
1 Broccoli stalk, chopped
¾ pounds Bean sprouts
2 cups Fresh mushrooms, sliced
2 Green onions, chopped
¼ cup Sunflower seeds
2 cups Chow mein noodles
½ cup Vegetable oil
3 tablespoons Rice vinegar
2 tablespoons Light soy sauce
1 tablespoon Granulated sugar
1½ teaspoon Sesame oil
1 Garlic clove, minced
½ teaspoon Pepper
Salt

Directions

DRESSING

In skillet, toast almonds and sesame seeds over medium heat, stirring occasionally, for about 8 minutes or until fragrant. Set aside.

in large bowl, combine broccoli, bean sprouts, mushrooms, onions and sunflower seeds. Add toasted almonds and sesame seeds. (Salad can be prepared to this point, covered and refrigerated for up to 4 hours.) Dressing: In small bowl, whisk together vegetable oil, rice vinegar, soy sauce, sugar, sesame oil, garlic and pepper. Season with salt to taste. (Dressing can be made ahead of time and refrigerated for up to 4 hours.)

Toss dressing with broccoli mixture. Sprinkle chow mein noodles over top.

Source: Canadian Living magazine [Jul 95] Originator: Janet Mather, Toronto, Ontario, Canada

Per Serving: about 300 calories, 6 g protein, 25 g fat, 16 g carbohydrate

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