NY2ATL's LOW CARB RECIPES
BROCCOLI SALAD
Ingredients for Salad:
1 small head broccoli, separated into florets
3 celery stalks, thinly sliced
2 green onions, thinly sliced
6-8 pimiento-stuffed Spanish olives, sliced
For Dressing:
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
1 small head broccoli, separated into florets
3 celery stalks, thinly sliced
2 green onions, thinly sliced
6-8 pimiento-stuffed Spanish olives, sliced
For Dressing:
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
Directions:
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.
