Broccoli and Walnut Salad

Chef’s Note: This is a very simple salad where each ingredient in combination is as they say “greater than the sum of its parts”. It is quick and easy to make and you can change up the cheese to make it fit your personal taste choices.

4 enormous servings
Net carbohydrates 8g.

2 – medium broccoli crowns (about 3 cups)
1-2 – cloves garlic crushed or grated
½ - cup walnuts, toasted
¼ cup pitted black olives (cut in half)
6 Sun dried tomatoes, diced (or seeded cherry tomatoes)
½ cup Parmesan cheese
Dressing
3 Tbsp. white wine or apple cider vinegar
½ cup olive oil
½ tsp. Dijon mustard
½ shallot (minced)
Salt & pepper to taste (and your doctor’s advice)

HOW TO PREPARE THE RECIPE:

Cut broccoli into florets and blanch in a large pot of boiling salted and sweetened (I use 2 tablespoons of sugar substitute) water for 45 -60 seconds. Shock in ice water. Drain very well on paper towels. Combine the broccoli, garlic, walnuts, olives and sun dried tomatoes. Using a sharp knife, break the parmesan cheese into shards and add to the other ingredients.
In a jar with a tight fitting top, combine the vinegar, oil, mustard, shallots, and salt and pepper. Shake to combine. Pour over the salad and toss to coat.