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The Cancer Project
TCP Weekly Recipe

December 17, 2007

Broccoli Salad

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Dear Cancer Project supporter,

This colorful salad, dressed with a creamy sweet and sour dressing, is a delicious way to eat broccoli, one of Mother Nature’s most healthful foods.


Directions

Makes about 4 1-cup serving

2 medium broccoli stalks
2 or 3 green onions, chopped
1/2 cup shredded carrots
1/2 cup golden raisins
1/4 cup dried cranberries
3 tablespoons dairy- and egg-free mayonnaise substitute
1/4 cup seasoned rice vinegar
1 tablespoon raw or turbinado sugar
1/4 teaspoon black pepper
 
Cut broccoli florets into bite-size pieces. Peel stems and cut into bite-size pieces. Transfer to a salad bowl and add green onions, carrots, raisins, and cranberries.

In a small bowl, mix together mayonnaise substitute, vinegar, sugar, and black pepper. Pour over broccoli and toss to mix. Let stand about 30 minutes before serving to allow flavors to blend.

Nutrition Information

Per 1-cup serving:
172 calories
3.1 g fat
0.4 g saturated fat
16.4% calories from fat
0 mg cholesterol

3.5 g protein
36.1 g carbohydrate
26.5 g sugar
3.7 g fiber

361 mg sodium
62 mg calcium
1.3 mg iron
70 mg vitamin C
1457 mcg beta-carotene
2 mg vitamin E


This recipe is a preview from the upcoming NEW EDITION of
The Survivor's Handbook: Eating Right for Cancer Survival.

View The Cancer Project Recipe of the Week Archive.


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