2 cups broccoli, washed and chopped
2 cups cauliflower, washed and chopped
3/4 cup red grapes, washed and sliced
2 carrots, washed and shredded
1/2 cup sunflower seeds
Dressing:
1/2 cup low-fat mayonnaise
3 Tablespoons sugar
1 Tablespoon vinegar
Recipe link: go.umd.edu/broccoli-salad
30 minutes or less, 5 ingredients or less, No cooking required
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
2 cups broccoli, washed and chopped
2 cups cauliflower, washed and chopped
3/4 cup red grapes, washed and sliced
2 carrots, washed and shredded
1/2 cup sunflower seeds
Dressing:
1/2 cup low-fat mayonnaise
3 Tablespoons sugar
1 Tablespoon vinegar
Recipe link: go.umd.edu/broccoli-salad
10 serving per container
Serving size 1/2 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 120 | |
| % Daily Value* | ||
| Total Fat 8g | 10% | |
| Saturated Fat 1g | 5% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 2% | |
| Sodium 100mg | 4% | |
| Total Carbohydrate 12g | 4% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 8g | ||
| Includes 4g Added Sugars | 8% | |
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 26mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 189mg | 4% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.