Broccoli and Pumpkin Salad
Both broccoli and pumpkin are low-calorie foods that are rich in vitamins and minerals. Pumpkin contains calcium, magnesium, vitamin E and vitamin C while broccoli contains calcium, iron, potassium, vitamin A and vitamin C.
Cook the broccoli for a short period of time to retain the most vitamins. The longer the broccoli cooks, the less nutritious it is.
Rinse soy bean sprouts and shake dry.
Cook broccoli florets in boiling salted water, about 5 minutes. Drain, rinse with cold water, and drain again. Cut pumpkin into cubes. Peel and dice carrots. Cook pumpkin and carrots in boiling salted water, 10-12 minutes. Drain, rinse with cold water and drain again.
Peel and chop onion. Mix lemon juice with salt and pepper to taste. Mix in oil and onion and pour dressing over vegetables. Mix to coat, season to taste and serve.