Mediterranean Broccoli Salad
Blanching the broccoli and carrots preserves the flavors and health benefits in this bright and tasty salad.
- 1 pound broccoli florets
- 1⁄3 pound carrots, peeled and cut into 1-inch coins
- 1 cup canned cannellini beans, rinsed and drained
- 1/4 cup banana peppers, thinly sliced, stems removed
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
In a large pot of salted, boiling water, blanch the carrots for about 3 minutes, then add the broccoli florets and cook 2-3 more minutes until just tender. Drain and plunge the veggies into a bowl of ice water to retain the broccoli’s color and prevent overcooking. Drain thoroughly once cooled. In a large bowl, whisk together the lemon juice, olive oil, vinegar, honey, garlic and spices. Add the broccoli, carrots, beans and banana peppers and toss gently.
Making this salad a few hours ahead of time allows the flavors to meld. Like your herbs fresh? Substitute 1 tablespoon of freshly minced oregano leaves for the dried oregano leaf.
Calories: 243, Fat: 5 g, Cholesterol: 0 mg, Sodium: 51 mg, Carbohydrate: 39 g, Dietary Fiber: 14 g, Protein: 12 g