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Broccoli and Pepper Salad with Vinaigrette
Source: dLife

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

Prep Time: 5 minutes
Cook Time: 1 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1 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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6 oz  fresh broccoli florets
0 1/2 each  medium red bell peppers
1 tbsp  olive oil
1 tbsp  red wine vinegar
2 each  medium garlic cloves
0.125 tsp  kosher salt
1 pinch  black pepper
0 1/4 oz  Olives, black, jumbo, canned
1 tbsp  cold water
  1. 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.
  2. Divide the broccoli onto two plates and set the pepper strips on top.
  3. Whisk together the oil, vinegar, garlic, salt, and pepper. Pour over the vegetables and place the olives on top.

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