Tuesday, March 8, 2011

Broccoli Salad with Olives

Broccoli Salad with Olives


3 cups broccoli florets (1 small head broccoli)
1 large clove garlic
2 tablespoons white wine vinegar
1 tablespoon capers, drained
½ teaspoon salt
¼ 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


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.

Add cooked noodles, rice or tortelini for a tasty low cal meal
thats good for your skin.

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