Power Food Broccoli Salad

Do you know that broccoli is a power food?

Parents know that kids really do say the darndest things.

One night friends from Webster invited me to join them for supper, Mom, Dad and sons Andrew and Nate. We sat down to chicken, rice and a big platter of steamy-green broccoli. I asked if the boys’ play toys included Power Rangers. “Sure!” exclaimed detail-happy Andrew and listed off Power Ranger guys.

I conjured a dramatic voice. “Do you know,” I began, pausing for effect, “that broccoli is a power food?”

Gregarious Nate looked impressed, as if glad to learn something so important. “No, I didn’t know that!”

And hence our table conversation turned to power foods, what we eat to grow strong and healthy bodies.

Now if you look for one definitive list of power foods, good luck. Reputable sources vary. Lists include leafy greens and artichokes, tomatoes and onions; soy and peanut butter, walnuts and almonds; spices like turmeric and ginger; kidney and pinto beans; blueberries, blackberries and cranberries along with cantaloupe and watermelon and apples, apricots, bananas and figs; plus odd ones (to me) like shiitake mushrooms and russet potatoes. But broccoli, broccoli is always on the list.

So for kids whose eyes go wide and whose bodies grow strong with the simple idea of power food, this one’s for you.

ALANNA's TIPS Small bites of broccoli and fruit not only make the salad easier for small mouths to eat but also create more surface area to soak up the dressing.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a favorite kids’ recipe to e-mail.

POWER FOOD BROCCOLI SALAD

Food for thought
Hands-on time: 20 minutes
Time to table: 20 minutes
Makes 7 cups
    DRESSING
  • 6 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon fresh ginger
  • Salt to taste
  • Fresh pepper to taste (don’t skip)

  • SALAD
  • 1 pound fresh broccoli, mostly crown, some stem (sorry, no frozen broccoli)
  • 1 apple, cored and chopped
  • 1/2 a sweet or red onion, diced very small (or 1/2 cup chopped green onion)

  • Additions or substitutions – toasted nuts, dried apricot, grapes, fresh blueberries, banana chunks (add bananas just before serving)

Whisk dressing ingredients in a large bowl. Peel any broccoli stems, then cut stems and crown into small bites (see ALANNA’s TIPS). Drop into dressing as prepped, stirring to combine with each addition. Stir in apple, onion and other additions. Transfer to a serving dish.

May be refrigerated for several hours before serving but flavors are best eaten at room temperature.

NUTRITION ESTIMATE Per Cup: 66 Cal; 2g Tot Fat; 0g Sat Fat; 11g Carb; 2g Fiber; 68mg Sodium; 0mg Cholesterol; Weight Watchers 1 point

More Broccoli Recipes




~ And of course, all the broccoli recipes on my food blog, A Veggie Venture ~

More Recipes for Vegetable Salads

(click a photo for a recipe)
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LATER NOTES

Today's column is my contribution to an 'apple a day' event hosted by the inimitable Zorra.

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Your Comments:

Sounds great!
 
Looks great, what a combination!
 
You are a child specialist! Who also happens to make great food.
 
It can/could be so easy to convince kids to eat some healty food. Just prepare such a delicious salad. :-)

Thank you for participating in Apple Day!
 
What a fantastic combination!
 
We took this salad to a potluck - it was a real hit!
 
Last week end was our annual family reunion picnic and I took the broccoli salad. Your article mentions only the heads of the broccoli. Like you, I don't like not using what is left. I peeled it and cut it fine and added it to the salad. Nice crunch. Just thought I would pass this along.
 
 
 
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