Cancer Institute A national cancer institute
designated cancer center

Broccoli Sunflower Salad

Serves:  8
Serving Size:  265 calories, 12 g fat, 29 carbs, 10 g protein, high fiber

5 cups broccoli florets                                              10 strips bacon, fried & crumbled
1/2 cup raisins 1 cup toasted sunflower seeds
1/4 cup red onion, sliced

2 Tbsp sugar

3 Tbsp white wine vinegar

1 cup fat-free mayonnaise

Cooking Instructions:
1. Blanch broccoli florets in a pan of boiling salted water for 1 minute. Chill quickly under cold running water.
2. Drain and pat dry. In a large bowl, combine broccoli, raisins, onions, bacon and sunflower seeds.
3. Mix together the dressing ingredients in a small jar.
4. Pour dressing over salad and toss. Refrigerate for several hours before serving.

Calories and fat can be decreased by omitting the bacon and using a sugar substitute; for an extra 240 calories, use regular mayonnaise and sprinkle with grated cheese for extra protein.

Recipe from: The Cancer Survival Cookbook, D. Weihofen RD & C. Marino MD

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