4 cups fresh small broccoli florets
1 cup thinly sliced purple onion rings
1/2 cup sweetened, dried cranberries
1/2 cup reduced-fat Italian dressing
2 tablespoons dry-roasted sunflower seeds
Combine all ingredients in a serving dish and toss to coat well. Refrigerate for 1–2 hours to allow flavors to blend. Toss again before serving.
Yield: 4 1/2 cups
Serving size: 1/2 cup
Nutrition Facts
Per Serving:
Calories: 75
Carbohydrate: 10 g
Protein: 2 g
Fat: 3 g
Saturated fat: <1 g
Sodium: 110 mg
Fiber: 2 g
Exchanges per serving: 1 vegetable, 1/2 fruit, 1/2 fat
Carbohydrate choices: 1
