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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