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Broccoli and Olive Salad (P, TNT)
Source: Spirit and Spice Cookbook
Serves: 6

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

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.
Garnish with tomato wedges and Spanish nuts.

Poster's Notes:
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.

Posted by Beth Levine Chaitman

Nutritional Info Per Serving: N/A