Directions:
- Trim broccoli and separate the florets into bite-size pieces.
- Peel the stem and cut it into quarter inch discs.
- Blanch the broccoli by dropping it into a large pot of boiling water for approximately 1 1/2 to 2 minutes, then dropping it into a bowl of ice water to stop the cooking process.
- Drain and dry broccoli.
- Roughly dice the red bell pepper and finely dice the onion.
- In large bowl, combine the broccoli, bell pepper, onion, capers and olives.
- Whisk together the olive oil, vinegar (or lemon juice), sugar, garlic, marjoram and salt and pepper.
- Toss the dressing with the vegetables and refrigerate in an airtight container.
- Adjust the seasoning if desired after twoenty-four hours.
- Broccoli will lose its bright green color after about three days, but salad should keep for five days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.33 Kcal (885 kJ) | ||
| Calories from fat | 194.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.63g | 33% | |
|---|---|---|---|
| Sodium | 467.06mg | 19% | |
| Potassium | 118.35mg | 3% | |
| Total Carbs | 4.41g | 1% | |
| Sugars | 1.63g | 7% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 1.09g | 2% | |
| Vitamin C | 35.6mg | 59% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.6mg | 37% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 207.76 Kcal (870 kJ) | ||
| Calories from fat | 191.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.27g | 33% | |
|---|---|---|---|
| Sodium | 459.17mg | 19% | |
| Potassium | 116.35mg | 3% | |
| Total Carbs | 4.34g | 1% | |
| Sugars | 1.61g | 7% | |
| Dietary Fiber | 1.85g | 8% | |
| Protein | 1.07g | 2% | |
| Vitamin C | 35mg | 59% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 6.5mg | 37% | |
| Calcium | 28.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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