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Obesity Discussion · 08-26-07, 06:49 AM

BROCCOLI SALAD WITH OLIVES

Servings: 4
Prep time: 0:25:00
Bake/Cook time: 0:05:00

Calories: 220
Fat: 18 grams
Protein: 2 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 6 grams
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
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 is a perfect make-ahead salad because it maintains its
texture and flavors develop on standing. Just be sure not to
overcook the broccoli.

08-26-07, 06:49 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,851 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Broccoli Salad with Olives BROCCOLI SALAD WITH OLIVES Servings: 4 Prep time: 0:25:00 Bake/Cook time: 0:05:00 Calories: 220 Fat: 18 grams Protein: 2 grams Carbohydrates: 9 grams Fiber: 3 grams Net Carbs: 6 grams 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 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 is a perfect make-ahead salad because it maintains its texture and flavors develop on standing. Just be sure not to overcook the broccoli. Atkins - Broccoli Salad with Olives Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________