Sunflower Broccoli Salad

• 6 cups fresh broccoli florets
• 3 tablespoons rice vinegar
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons sesame oil
• 1 tablespoon sugar
• 14 cup unsalted sunflower seeds

1. In a large saucepan, bring 8 cups water to a boil.
2. Add broccoli' cover and cook for 3 minutes.
3. Drain and immediately place broccoli in ice water.
4. Drain and pat dry.
5. In a small bowl, whisk the vinegar, soy sauce, oil and sugar.
6. Pour over broccoli; toss to coat evenly.
7. Cover and refrigerate for a least 1 hour, stirring several times.
8. Just before serving, stir in sunflower kernels.
9. 6 servings (3/4 cup each).
10. 121 calories, 10 g fat, 0 mg.
11. cholesterol, 322 mg sodium, 6 g carbohydrate, 3 g fiber, 4 g protein.
12. Diabetic Exchanges: 2 fat, 1 vegetable.

fresh broccoli florets, rice vinegar, soy sauce, sesame oil, sugar, sunflower seeds

Taken from www.food.com/recipe/sunflower-broccoli-salad-108662 (may not work)