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Broccoli Salad With Olives


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  • 1 small head broccoli separated into
  • florets
  • 1 large garlic clove
  • 2 tablespoons white wine vinegar or more to taste
  • 1 tablespoon capers drained, rinsed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/3 cup olive oil
  • 3 celery stalks thinly sliced
  • 2 green onions thinly sliced
  • 6 pimiento-stuffed Spanish olives sliced


Servings 4


Step 1

Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse under cold water.

In a blender or food processor, puree garlic, vinegar, capers, salt, and pepper. With motor running, add oil in a thin, steady stream; blend until smooth. Pour dressing into a large salad bowl.

Thinly slice broccoli florets, and add to dressing. Mix in celery, green onions, and olives. Toss gently to coat evenly with dressing.

This recipe yields 4 servings.

Carbohydrates: 9.7 grams
Net Carbs: 6.5 grams
Fiber: 3.2 grams
Protein: 2.7 grams
Fat: 18.8 grams
Calories: 220

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