Zesty Broccoli Sunshine Salad with Green Olives and Sun-Dried Tomatoes 🥦🌞

Carianne’s Broccoli, Green Olive and Sun-Dried Tomato Salad 🥦🍅

Prep Time: 1 hour
Cook Time: 2 minutes
Total Time: 1 hour 2 minutes
Servings: 4

Description:

This vibrant and flavorful broccoli salad, packed with the tangy goodness of green olives and sun-dried tomatoes, is sure to become your go-to for potlucks, weeknight dinners, or any time you crave a deliciously satisfying veggie dish.

Ingredients:

Quantity	Ingredient
1	Broccoli
1	Red onion, thinly sliced
1	Jalapeno-stuffed green olives, sliced
8	Sun-dried tomatoes, rehydrated or packed in oil
1	Garlic clove, minced
3 tbsp	Extra virgin olive oil
2 tbsp	Red wine vinegar
2 tbsp	Fresh parsley, chopped
1/2 tsp	Salt (or to taste)

Instructions:

Prepare Sun-Dried Tomatoes:
- Put the sun-dried tomatoes in hot water to rehydrate for about 1 hour. Alternatively, you can use the ones packed in oil.
Blanch Broccoli:
- Bring a large pot of salted water to a boil.
- Add the broccoli florets and boil for 2 minutes.
- Quickly drain the broccoli and immediately plunge it into a bowl of ice water to stop the cooking process.
- Once cooled, drain the broccoli thoroughly and pat dry with a kitchen towel.
Assemble the Salad:
- In a large mixing bowl, combine the blanched broccoli, thinly sliced red onions, sliced jalapeno-stuffed green olives, and rehydrated (or oil-packed) sun-dried tomatoes.
Prepare Dressing:
- In a separate small bowl, whisk together the minced garlic, extra virgin olive oil, red wine vinegar, chopped fresh parsley, and salt to taste.
Toss and Chill:
- Drizzle the dressing over the salad ingredients.
- Gently toss everything together until well combined and the dressing coats all the veggies.
Chill and Serve:
- Cover the salad bowl with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld.
- When ready to serve, give the salad a final toss.
- Taste and adjust seasoning if needed.
- Serve chilled and enjoy the crisp, tangy flavors of Carianne’s Broccoli, Green Olive, and Sun-Dried Tomato Salad!

Nutritional Information (Per Serving):

Calories: 164.9
Total Fat: 10.8g
- Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 136.2mg
Total Carbohydrates: 15.5g
- Dietary Fiber: 4.9g
- Sugar: 5.3g
Protein: 5.2g

Recipe Notes:

Variation: Add a sprinkle of toasted pine nuts or almonds for extra crunch and nuttiness.
Make-Ahead: This salad can be made a day in advance. Just store it covered in the refrigerator until ready to serve.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop over time, making it even more delicious!