Broccoli Salad with Olives
By á-5552
Net Carbs: 3.5 grams
Fiber: 1.5 grams
Protein: 2.0 grams
Fat: 19.0 grams
Calories: 198
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Ingredients
- 3 cups broccoli florets (1 small head broccoli)
- 1 large clove garlic
- 2 tablespoons white wine vinegar
- 1 tablespoon capers, drained
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 3 celery stalks, trimmed and thinly sliced
- 2 scallions, thinly sliced
- 6 jumbo black olives, pitted and quartered
Details
Servings 4
Preparation
Step 1
1. Steam broccoli florets in a steamer basket set in a medium pot over lightly salted boiling water for 5 minutes until crisp-tender. Drain and rinse under cold water.
2. In a blender or food processor, purée garlic, vinegar, capers, salt, and pepper. With motor running, add oil in a thin, steady stream; blend until smooth.
3. Pour dressing into a large salad bowl. Thinly slice broccoli florets and add to dressing. Mix in celery, scallions and olives.
4. Toss gently to coat evenly with dressing and serve.
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