This is a perfect make-ahead salad because it maintains its texture and flavors develop on
standing. Just be sure not to overcook the broccoli.
Prep time: 25 minutes Bake/Cook time: 5 minutes
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 pepper
1/3 cup olive oil
3 celery stalks, thinly sliced
2 green onions, thinly sliced
6 pimiento-stuffed Spanish olives, sliced
11. Cook broccoli in lightly salted boiling water 5 minutes, until crisp-tender. Drain and rinse
under cold water.
12. 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.
13. Thinly slice broccoli florets, and add to dressing. Mix in celery, green onions, and olives.
Toss gently to coat evenly with dressing.
Servings: 4
Nutrition Per Serving:
Carbohydrates:9.7 grams
Net Atkins Carbohydrates:6.5 grams
Fiber:3.2 grams
Protein:2.7 grams
Fat:18.8 grams