Broccoli, Cucumber, Feta and Olive Salad

Serves #
3-4 servings; Net carbohydrates > 8 grams per serving

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 great change from the usual picnic fare. If you don’t think you like feta cheese, use blue cheese. Don’t like blue, use Swiss cheese. What (?) you don’t like Swiss cheese either…use Cheddar cheese.

Ingredients

  • 1 Small head of broccoli crowns
  • 1 large cucumber
  • ¾ cup pitted calamata olives
  • 4 ounces feta cheese
  • ¼ red or orange pepper, diced
  • 6 Tbsp. low carbohydrate ranch dressing (most brands are for this flavor)
  • 2 TBSP. Parmesan cheese, grated

Preparation

  1. Cut the broccoli into bite sized florets and blanch in salted water for 2-3 minutes depending on how crunchy you like broccoli. Drain and shock in iced water. Drain from the iced water and place in a bowl.
  2. Peel the 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. Check each olive to make certain that the seed is gone or slice the olive in half. Add to the bowl. Add the diced peppers.
  4. Add the ranch dressing and parmesan cheese and stir.
  5. Cut Feta cheese into small dice 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.

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Salad

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