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Broccoli Salad

2 cups broccoli, cauliflower or broccoflower florets
1/4 cup diced purple onion
1/4 cup diced yellow pepper
1/4 cup diced red peppers
1 Tbsp. olive oil
1 Tbsp. frozen orange juice concentrate, thawed
1/2 Tbsp. vinegar
1 medium clove garlic, minced
1/2 Tbsp. minced fresh parsley
1/8 tsp. dried marjoram
Salt and freshly ground black pepper, to taste
Pinch of cayenne pepper (optional)

Break broccoli, cauliflower or broccoflower florets into bite size pieces. Add the onion, yellow and red peppers.

In a small bowl, whisk together the olive oil, orange juice concentrate, vinegar, garlic, parsley, marjoram, salt, pepper and cayenne. Toss the dressing with the vegetables. Serve at room temperature or cold.

Makes 4 servings.

Nutritional Information Per Serving  
Calories  57
Total fat (<1 gram saturated fat) 4 grams
Protein 1 gram
Carbohydrate 6 grams
Fiber 2 grams
Sodium 11 mg

Recipe contributed by Dean Dietitian Mary M. Hughes, RD, MS, CD.