Tuscan Broccoli Salad

Ingredients

Dressing

• 1/3 cup extra virgin olive oil

• 1 tbsp red wine vinegar

• 1/2 tbsp dijon mustard

• 1 clove garlic, grated

• 1 tsp dried oregano

• 1/2 tsp sea salt

• black pepper, to taste

Salad

• 1 medium head broccoli, finely chopped

• 1 red bell pepper, finely chopped

• 1/3 cup green olives, sliced

• 1/4 cup sun dried tomatoes in oil, drained and sliced

• 1 tbsp capers

Instructions

1. (Optional) Drizzle broccoli florets with a splash of red wine vinegar to help them soften, and almost quick pickle, while you make the rest of the salad. This will result in a salad that is tangier than if you skip this step.

2. Combine salad dressing ingredients, except for olive oil, in a large bowl. Whisk until smooth. While whisking, slowly drizzle in the olive oil until combined.

3. Add the salad ingredients to the dressing and toss until coated. Allow to sit for 20-30 minutes to allow the dressing to marinate into the veggies and serve!

Servings: 4 Time: 25 minutes Calories: 229 Protein: 3 Carbs: 6 Fat: 21

MEAL PREP NOTE: Tuscan broccoli salad will stay fresh in the fridge for 3-4 days. For maximum freshness, store the dressing separate and toss salad with the dressing 30 minutes before serving.