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

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

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.