Notice: Users may be experiencing issues with displaying some pages on stanfordhealthcare.org. We are working closely with our technical teams to resolve the issue as quickly as possible. Thank you for your patience.
 

Latest on Patient Care

Learn More »

COVID-19 Updates »

Updated Visitor Policy »

Broccoli Sunflower Salad

PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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.

Serves:  8

Per Serving:  265 calories, 12g fat, 29 carbs, 10g protein, high fiber

Ingredients: 

5 cups broccoli florets

½ cup raisins

¼ cup red onion, sliced

10 strips bacon, fried & crumbled

1 cup toasted sunflower seeds

Dressing:

2 Tbsp sugar

1 cup fat-free mayonnaise

3 Tbsp white wine vinegar

Cooking Directions:

  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.

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