Star-Spangled Picnic Salad

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Serves 4

Notes from the Chef

Easily available and inexpensive items tossed together in a new and refreshing way. It is a “snap” to make for a great side salad. A nice change from the usual high-carbohydrate picnic sides. As an added bonus, you may get the family to eat more vegetables.

Ingredients

  • 1 small head broccoli
  • 1 large cucumber
  • ¾ cup calamata olives, pitted
  • 4 ounces feta cheese (or blue cheese or cheddar cheese chunks)
  • 6 tbsp low-carb ranch dressing

Preparation

  1. Cut broccoli into bite-sized florets and blanch in salted water for 2-3 minutes, depending on how crunchy you want it. Drain and shock in iced water. Drain iced water and place in a bowl.
  2. Peel cucumber and cut in half lengthwise. Using the tip of a small spoon or a small melon baler, remove the seeds. Cut the cucumber into bite-sized pieces and place in the bowl with the broccoli.
  3. Slice each pitted olive in half. Add to the bowl.
  4. Add low-carb ranch dressing to the bowl and stir.
  5. Cut or crumble cheese into small pieces and add to the bowl. Stir gently so as not to break the cheese.
  6. Serve at once or refrigerate for up to 2 days.

Nutrition Information per Serving

  • Net carbohydrate: 8 g

Recipe from Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.