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Irene’s Winter Salad

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READ REVIEWS ()

Burris, Ken

35 mins total
15 mins prep

117 calories/serving

Recipe Filed Under
Vegetable, Fruit, Tomato, Broccoli, American, Steaming, Easy, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Diabetic, Gluten Free, High Fiber, Healthy, Side Dish, Dinner, Fall, Spring, Summer, Winter

Provided By: EatingWell

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Steamed broccoli and cauliflower florets tossed with a tangy lemon dressing is a great alternative to a green salad or steamed vegetable side dish.

Ingredients

Serves:

4 cups bite-size broccoli florets

4 cups bite-size cauliflower florets

1/2 cup water

1/3 cup lemon juice

2 tablespoons extra-virgin olive oil

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 cup quartered pitted Kalamata olives

1/4 cup chopped soft sun-dried tomatoes (see Tip)

Directions

1. Place broccoli, cauliflower and water in a large microwave-safe bowl. Cover and cook on High until just tender, about 4 minutes. (Alternatively, steam over 1 inch boiling water in a large saucepan fitted with a steamer basket until just tender, about 4 minutes.) Drain.

2. Mix lemon juice, oil, garlic powder, oregano, sugar and salt in another large bowl. Add the vegetables and toss to combine. Let marinate in the refrigerator, stirring once or twice, for 20 minutes.

3. Stir in olives and tomatoes. Serve, drizzling with any dressing left in the bowl.

Tip: Look for soft (not packed in oil) sun-dried tomatoes in the produce section of most supermarkets. If you can only find dry (and hard) sun-dried tomatoes, soak them in boiling water for about 20 minutes before using.