BASIC BROCCOLI SALAD

Basic Broccoli Salad

Preparation time: 5 min
Servings: 4
Cooking time: 5 min

Ingredients:
1/4 cup fat-free Italian dressing
4 scallions, minced
1 lb broccoli florets

Cooking Directions:
Place broccoli florets in a steamer basket over boiling water. Cover saucepan and steam 4-5 minutes, or until barely tender. Rinse broccoli under cold running water and drain thoroughly. Transfer broccoli to a serving bowl. Add remaining ingredients and salt and pepper to taste and toss.

ZUCCHINI & JICAMA SALAD

Ingredients:

1 small red onion, finely chopped ¼ cup chopped cilantro leaves ¼ cup freshly squeezed lime juice 2 tablespoons extra-virgin olive oil ¾ teaspoon salt 1 jalapeño, seeded and minced 2 medium zucchinis ½ large yellow bell pepper 1 medium jicama

Directions:
1. To make dressing, in a large bowl, combine red onion, cilantro, lime juice, olive oil, salt and jalapeño.
2. Add chopped zucchini, chopped bell pepper and chopped jicama; toss well.
3. Serve chilled or at room temperature.

Nutritional Information
Per Serving:

Net Carbs: 6.2 grams

Fiber: 4.8 grams

Protein: 1.5 grams

Fat: 3.8 grams

Calories: 79

Recipe Information:

Makes: 8 servings
Prep Time: 0:18:00
Marinate Time: 0:00:00
Cook Time: 0:00:00
Cool Time: 0:00:00

BROCCOLI SLAW

Broccoli Slaw

Yield: 8 servings

Ingredients

* 12-ounce package broccoli slaw mix (about 5 cups)
* 1 medium apple, cut into matchstick-sized pieces
* 1/3 cup dark raisins
* 1/3 cup roasted salted sunflower seeds

Dressing:
* 1/2 cup plus 2 tablespoons nonfat or light mayonnaise
* 1 tablespoon sugar substitute or sugar
* 1 tablespoon apple cider vinegar

Directions

1. Combine the broccoli, apple, raisins, and sunflower seeds in a large bowl, and toss to mix well.
2. Combine the dressing ingredients in a small bowl and stir to mix well. Add the dressing to the broccoli mixture and toss to mix well. Add a little more mayonnaise if the salad seems too dry.
3. Cover the salad and chill for at least 1 hour before serving. 

Nutritional Information (Per Serving)
Calories: 80
Protein: 2.2 g
Sodium: 186 mg
Cholesterol: 0 mg
Fat: 2.7 g
Saturated Fat: 0.3 g
Dietary Fiber: 2.7 g
Carbohydrates: 13 g

Exchanges: 

1 Vegetable, 

1/2 Fruit, 

1/2 Fat