Return to Main Recipes Page/Return to Home Page
Salad:
Dressing:
Thoroughly wash and cut broccoli into florets, then place in a large mixing bowl. Add olives and radishes.
Mix dressing ingredients together and add to vegetables.
Poster's Notes:
Posted by Beth Levine Chaitman
Nutritional Info Per Serving: N/A
1 large broccoli
1/2 cup black olives, diced
6 radishes
2 tomatoes, sliced into wedges, for garnish
1/2 cup Spanish nuts or peanuts, for garnish
9 tbsp. olive oil
3 tbsp. wine vinegar
1 tsp. salt
3/4 tsp. pepper
1/4 tsp. dry mustard
Garnish with tomato wedges and Spanish nuts.
I often use only the broccoli, olives, and dressing and double the amount of olives using 1 cup of black or 1/2 cup black and 1/2 cup green. I slice them as opposed to dicing, we like olives. This salad works very well made a day or two in advance as the dressing marinates the broccoli. I also use the peeled stems in addition to the florets.