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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Broccoli and Pepper Salad with Vinaigrette

Source: dLife

Broccoli, red bell pepper, and olive salad topped with a garlic, red wine vinaigrette.

Nutrition Facts

Makes 2 servings
Amount Per Serving

Calories	92.1

Total Carbs	4.3 g

Dietary Fiber	1.4 g

Sugars	1.2 g

Total Fat	7.5 g

Saturated Fat	1.0 g

Unsaturated Fat	0.8 g

Potassium	161.0 mg

Protein	1.1 g

Sodium	14.3 mg

Dietary Exchanges 7.5 Fat, 0.9 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 oz fresh broccoli florets 0.5
0 1/2 each medium red bell peppers 1.0
1 tbsp olive oil 1.0
1 tbsp red wine vinegar 2.0
2 each medium garlic cloves 0.125
0.125 tsp kosher salt 1.0
1 pinch black pepper 0.25
0 1/4 oz Olives, black, jumbo, canned 1.0
1 tbsp cold water

Directions

Put the broccoli and water in a microwave-proof dish. Microwave for 1 minute on a high setting, stir, and cook for another 45 seconds. Run under cold water then drain.
Divide the broccoli onto two plates and set the pepper strips on top.
Whisk together the oil, vinegar, garlic, salt, and pepper. Pour over the vegetables and place the olives on top.