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    You are in: Home / Recipes / Broccoli and Olive Salad Recipe
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    Broccoli and Olive Salad

    Broccoli and Olive Salad. Photo by Chef Petunia

    1/1 Photo of Broccoli and Olive Salad

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Chef Petunia's Note:

    Good & simple side dish I grew up with. Here's a note on preparing the broccoli - Cut off the tough bottom section of stalk. With a sharp knife pull away the outer skin of the stalk. Slice the stalks into quarter sized slices and put in with the florets to steam -- this way there is little to no waste.

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    Units: US | Metric


    1. 1
      Cut broccoli into bite-size pieces. Steam until crisp tender but still bright green color. This should take about seven minutes, depending on the freshness of the broccoli.
    2. 2
      While broccoli is steaming, pit the olives. When pitted, cut the olives into slivers.
    3. 3
      Remove broccoli from steamer and put into serving bowl. Mix in the grated lemon and the olives. Sprinkle on the sesame seeds, the oil, and lemon juice. Season with salt to taste. Toss well.

    Ratings & Reviews:


    Nutritional Facts for Broccoli and Olive Salad

    Serving Size: 1 (119 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 133.5
    Calories from Fat 81
    Total Fat 9.0 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 98.6 mg
    Total Carbohydrate 11.9 g
    Dietary Fiber 4.4 g
    Sugars 2.8 g
    Protein 4.7 g

    The following items or measurements are not included:

    lemons, zest of

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