CookingLight diet CookingLight diet
Makes 4 Quarts (Serves 16, 1-cup servings)

"I learned to make this salad years ago when I worked in a deli in Fairhope, Alabama. I was skeptical when I first saw the recipe; I’m not a big fan of raw broccoli. But this salad surprised me because it is wonderfully tasty; the olives and lemon-garlic dressing give it a delightful zing.” – Lucy Buffett, author of Gumbo Love.

How to Make It

Step 1

Coarsely chop the broccoli into florets and place them in a large bowl.

Step 2

In a food processor, combine the olives and green onions. Pulse together until finely chopped.

Step 3

Fold the olive mixture into the broccoli.

Step 4

In a separate bowl, mix together the garlic, mayonnaise, lemon juice, pepper, and sugar.

Step 5

Combine the broccoli salad and lemon-garlic dressing and mix together well. Season with salt and pepper, then refrigerate for at least 2 hours or overnight before serving.

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