Star-Spangled Picnic Salad
Serves 4
Notes from the Chef
Easily available and inexpensive items tossed together in a new and refreshing way. It is a “snap” to make for a great side salad. A nice change from the usual high-carbohydrate picnic sides. As an added bonus, you may get the family to eat more vegetables.
Ingredients
- 1 small head broccoli
- 1 large cucumber
- ¾ cup calamata olives, pitted
- 4 ounces feta cheese (or blue cheese or cheddar cheese chunks)
- 6 tbsp low-carb ranch dressing
Preparation
- Cut broccoli into bite-sized florets and blanch in salted water for 2-3 minutes, depending on how crunchy you want it. Drain and shock in iced water. Drain iced water and place in a bowl.
- Peel cucumber and cut in half lengthwise. Using the tip of a small spoon or a small melon baler, remove the seeds. Cut the cucumber into bite-sized pieces and place in the bowl with the broccoli.
- Slice each pitted olive in half. Add to the bowl.
- Add low-carb ranch dressing to the bowl and stir.
- Cut or crumble cheese into small pieces and add to the bowl. Stir gently so as not to break the cheese.
- Serve at once or refrigerate for up to 2 days.
Nutrition Information per Serving
- Net carbohydrate: 8 g
Recipe from Ward Alper, the Decadent Diabetic
In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.
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