Name: Spinach Broccoli Salad
Prep time: 15 min
Total time: 15 min
Yield: 8 servings (1 cup dressing)
Ingredients: 1 package (10 ounces) fresh spinach, torn; 3 cups fresh broccoli florets; 1 cup shredded carrots; 1 can (8 ounces) sliced water chestnuts, drained; 3 tablespoons sunflower kernels; CUCUMBER AVOCADO DRESSING:; 1 medium cucumber, peeled, seeded and chopped; 1/2 medium ripe avocado, peeled and chopped; 1/4 cup chopped green onions; 4 teaspoons white wine vinegar; 1 tablespoon water; 1 garlic clove, minced; 2 teaspoons honey; 1 teaspoon minced fresh dill; 1/4 teaspoon salt

Are you getting a little tired of steamed broccoli? You may want to try this attractive broccoli-spinach combo salad from Edna Hoffman of Hebron, Indiana for a little variation. The dressing is made with avocados, which contain some of the healthier fats recommended in our heart-health article.

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Spinach Broccoli Salad

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Yield:8 servings (1 cup dressing)

Prep:15 min

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Ingredients

1 package (10 ounces) fresh spinach, torn
3 cups fresh broccoli florets
1 cup shredded carrots
1 can (8 ounces) sliced water chestnuts, drained
3 tablespoons sunflower kernels
cucumber avocado dressing:

1 medium cucumber, peeled, seeded and chopped
1/2 medium ripe avocado, peeled and chopped
1/4 cup chopped green onions
4 teaspoons white wine vinegar
1 tablespoon water
1 garlic clove, minced
2 teaspoons honey
1 teaspoon minced fresh dill
1/4 teaspoon salt

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Directions

In a large bowl, combine the spinach, broccoli, carrots, water chestnuts and sunflower kernels. In a blender or food processor, combine the dressing ingredients; cover and process until smooth. Serve with salad.

Nutrition Facts

1 cup: 87 calories, 4g fat (1g saturated fat), 0 cholesterol, 137mg sodium, 12g carbohydrate (5g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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