Cut broccoli into bite-size pieces. In a non-stick wok or skillet, heat the oils over medium heat and then add the broccoli. Stir-fry for two minutes. Add 2 T. water and then turn down heat and cover 1 to 2 minutes until bright green and slightly tender to the poke of a fork. Add sesame seed and toss. Set aside to cool (can be refrigerated to cool). In a salad bowl, combine greens, cucumber and onion slices. Add cooled broccoli and toss with soy sauce and vinegar.
Per serving: 114 calories, 8g total fat, 0mg cholesterol, 486mg sodium, 7g carbohydrates, 3g dietary fiber, 4g protein.
Recipe submitted by Liz Applegate, PhD, RD, University of California, Davis.
