Broccoli salad is a cold salad made with fresh broccoli florets mixed with a variety of ingredients. The salad typically includes chopped bacon, red onion, cheddar cheese, and a dressing made with mayonnaise, vinegar, and sugar. Some variations may also include raisins, sunflower seeds, or other fruits and nuts. The dish is popular in the United States and is often served as a side dish at barbecues, potlucks, and other gatherings.
YIELDS: 6 servings, each with 7 grams of carbohydrates and 4 grams of fiber, for a
total of 3 grams of usable carbs and 4 grams of protein.
INGREDIENTS:
- 1/2 cup olive oil
- 1/4 cup vinegar
- 1 clove garlic, crushed
- 1/2 teaspoon Italian seasoning herb blend
- 1/2 teaspoon salt or Vege-Sal
- 1/8 teaspoon pepper
- 4 cups frozen broccoli “cuts”
INSTRUCTIONS:
- Whisk the olive oil, vinegar, garlic, herbs, salt, and pepper together.
- Don’t even bother to thaw the broccoli-just put it in a bowl, and pour the olive oil mixture on top of it. Mix well, and let it sit for several hours in the fridge. Stir it now and then if you think of it, and serve as is or on greens.
NOTE:
- Of course, if you prefer, you can use fresh broccoli to make this salad. You’ll have to peel the stems, cut it up, and steam it for about 5 minutes first. And at that point, it will be very much like thawed frozen broccoli! Personally, I take the easy route
