Mediterranean Broccoli and Cauliflower Salad
220
.
Ingredients
| 4 | cups |
broccoli florets
|
|
| 4 | cups |
cauliflower florets
|
|
| ½ | cup |
water
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 ½ | tablespoons |
olive oil, extra-virgin
|
|
| 1 | clove |
garlic
small clove, minced, or to taste |
|
| ½ | teaspoon |
oregano
dried |
* |
| ½ | teaspoon |
brown sugar
or honey |
|
| ¼ | teaspoon |
salt
or to taste |
|
| ⅓ | cup |
kalamata olives
quartered pitted |
* |
| 4 | tablespoons |
sundried tomatoes
soft and chopped |
Directions
Arrange broccoli, cauliflower florets and water in a large microwave-safe bowl.
Cover and cook on High until just tender, 3 to 5 minutes. (Or team over 1 inch boiling water in a large saucepan fitted with a steamer basket until just tender, 3 to 5 minutes.) Drain.
Whisk together lemon juice, oil, garlic powder, oregano, sugar and salt in another large bowl.
Stir in the vegetables and toss to evenly combine.
Allow to marinate in the refrigerator, stirring twice, for at least 25 minutes or longer.
Mix in olives and tomatoes.
Drizzle with left dressing in the bowl over the salad.
Serve.
Nutrition Facts
Serving Size 154g (5.4 oz)Amount per Serving
Calories 6946% of calories from fat
% Daily Value *
Total Fat 4g
5%
Saturated Fat 1g
3%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 179mg
7%
Total Carbohydrate
3g
3%
Dietary Fiber 2g
8%
Sugars g
Protein
6g
Vitamin A 29%
•
Vitamin C 137%
Calcium 4%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
