This recipe for a very easy broccoli salad uses only four ingredients and some bottled dressing. Fast and simple to get on the table after a short stay in the fridge to blend the flavors. And, it tastes great the next day if you make extra and have leftovers. Blessings...Recipe:
2 cups chopped fresh broccoli florets and thin stems
2/3 cup chopped Roma tomato (1 3-oz tomato)
1/4 cup sliced black olives (8 olives)
1/4 cup chopped onion, white or red
1/2 cup lite Italian dressing (see note)
freshly grated Parmesan cheese, optional
1. Place chopped vegetables in a bowl and pour dressing over; stir to combine and cover.
2. Refrigerate salad for an hour, or more, to blend flavors.
3. Sprinkle individual servings with Parmesan cheese, if desired.
Yield: 2-1/2 cups
63 calories per 1/2 cup serving
1 gm. fiber
Note: I use Ken's Steak House Northern Italian with Basil and Romano Dressing and figured the calorie count accordingly.
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