Cariannes Broccoli Green Olive And Sun Dried Tomato Salad Recipes

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CARIANNE'S BROCCOLI, GREEN OLIVE AND SUN-DRIED TOMATO SALAD



Carianne's Broccoli, Green Olive and Sun-Dried Tomato Salad image

Make and share this Carianne's Broccoli, Green Olive and Sun-Dried Tomato Salad recipe from Food.com.

Provided by Carianne

Categories     Vegetable

Time 1h2m

Yield 4 serving(s)

Number Of Ingredients 10

1 small broccoli (florets only)
1 red onions or 1 white onion, sliced into half moons
1 cup jalapeno-stuffed green olives (I get these at Trader Joe's) or 1 cup garlic-stuffed olives (I get these at Trader Joe's)
8 sun-dried tomatoes, chopped
1 garlic clove, minced
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1/2 cup reduced-fat feta cheese
salt and pepper

Steps:

  • Put sun dried tomatoes in hot water to rehydrate for 1 hour (or use the ones packed in oil).
  • Boil the broccoli in salted water for 2 minutes, drain, and run under cold water to stop cooking.
  • Let broccoli cool.
  • Combine all ingredients in a bowl and toss.

Nutrition Facts : Calories 164.9, Fat 10.8, SaturatedFat 1.5, Sodium 136.2, Carbohydrate 15.5, Fiber 4.9, Sugar 5.3, Protein 5.2

SALAD WITH GREEN OLIVES AND TOMATO



Salad with Green Olives and Tomato image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

2 hearts of romaine, chopped
3 tablespoons sliced green salad olives with pimento
1/2 pint cherry or grape tomatoes, halved
Several fresh flat-leaf parsley leaves
1/2 teaspoon dried Italian seasoning
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper

Steps:

  • Combine lettuce, olives, tomatoes, and parsley leaves in a bowl. Sprinkle salad with a little dried Italian seasoning blend. Drizzle salad with oil and add 2 splashes red wine vinegar. Toss your salad and season with salt and pepper, to taste.

BALSAMIC COUSCOUS SALAD WITH SUN-DRIED TOMATOES AND OLIVES



Balsamic Couscous Salad with Sun-Dried Tomatoes and Olives image

Number Of Ingredients 10

1 (14 1/2-ounce) can ready-to-serve fat-free chicken broth with 1/3 less sodium
2 cups water
1/2 cup dry-pack sun-dried tomato, cut up
2 1/4 cups uncooked couscous
1 cup , chopped green onion
1/4 cup chopped fresh basil or 4 teaspoons dried basil leaves
1 (5-ounce) jar sliced green olives, drained (about 1 1/4 cups)
1/4 cup balsamic vinegar
2 tablespoons water
2 tablespoons extra-virgin olive oil

Steps:

  • 1. In medium saucepan, combine broth, 2 cups water and sun-dried tomatoes. Bring to a boil. Stir in couscous remove from heat. Cover let stand 5 minutes.2. Line 1 large or 2 small cookie sheets with waxed paper. To cool couscous mixture quickly, fluff with fork spread on lined cookie sheet. Let stand 5 minutes.3. In large bowl, combine cooled couscous mixture, onions, basil, olives, balsamic vinegar and 2 tablespoons water toss gently to mix well. Add oil toss gently. Serve immediately, or cover and refrigerate until serving time.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 100 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 170 mg 7% * Total Carbohydrate: 17 g 6% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 3 g * Vitamin A: 0% * Vitamin C: 2% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch, 1/2 Fat or 1 Carbohydrate, 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

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