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| + | Broccoli Salad with Olives | ||
| + | (Atkins) | ||
| + | Ingredients | ||
| + | * 2 medium scallions or green onions, chopped | ||
| + | * 3 cups broccoli flowerets | ||
| + | * 1/2 teaspoon garlic, chopped | ||
| + | * 2 Tablespoons white wine vinegar | ||
| + | * 1 Tablespoon capers, drained | ||
| + | * 1/2 teaspoon salt | ||
| + | * 1/3 extra virgin olive oil | ||
| + | * 6 black olives | ||
| + | * 1/4 teaspoon black pepper | ||
| + | |||
| + | Preparation | ||
| + | - Steam the broccoli in a steamer basket in a medium pot over boiling water for about 5 minutes till crisp tender. Drain and rinse under cold running water. | ||
| + | - Dressing: In a blender or food processor, puree the garlic, vinegar, capers, salt and pepper. With motor running, add the olive oil in a steady stream, and blend till smooth. | ||
| + | - Pour dressing into a large salad bowl. (Thinly slice the broccoli, if desired), and add broccoli to dressing. Mix in the green onions and olives, and toss gently to coat evenly with dressing. | ||