Tammy Todds Broccoli Spinach Salad Recipes

SPINACH BROCCOLI SALAD

Spinach Broccoli Salad image

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.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings (1 cup dressing).

Number Of Ingredients 15

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

Steps:

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 : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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