Elizabeth Prinz’s Broccoli-Sunflower Seed Salad
This nutritious, tasty and crunchy salad is great for a post-ride snack or as a side dish.
Per Serving
Calories: 346
Carbs: 17g
Fat: 26g
Fibre: 6g
Protein: 25g
Sodium: 500mg
Becoming a chef was an easy decision for Elizabeth Prinz. Her parents were cooks and they inspired her to get into culinary school. After graduating, Prinz worked at the Banff Springs Hotel and Jasper Park Lodge in Alberta and eventually started her own business, the Dinner for You Personal Chef Services, which specializes in multi-meal packages for busy people in the Jasper area. Prinz, who is part of the Canadian Personal Chef Association, has been an avid mountain biker for more than two decades. With a network of trails nearly in her back yard, she tries to ride 3-5 days a week and has taken mountain biking trips with her husband across the U.S. and western Canada.
Broccoli- Sunflower Seed Salad
This nutritious, tasty and crunchy salad is great for a post-ride snack or as a side dish with a meal.
Salad
2 large heads of broccoli, including stalks, washed and chopped into dime-sized pieces.
100g raw or roasted (not salted) sunflower seeds
100g small red onion – diced as small as possible
100g drained, crumbled Feta cheese
Dressing
100g low fat yogurt
100g low fat mayonnaise
1 tbsp fresh lemon juice
1 tbsp Balsamic vinegar
2 tsp sugar
Salt and pepper to taste
Combine all ingredients and serve to 4-6 hungry riders. This can be made ahead of time and kept for up to five days in the refrigerator.