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08-26-07, 06:49 AM
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#1 (permalink)
| | Administrator
Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,815
Weight Statistics8/1/2006 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
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