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Broccoli, Orange, and Olive Salad

Broccoli, Orange, and Olive Salad
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Serves 4| Hands-On Time: | Total Time:


  1. Fill a large saucepan with 1 inch of water and fit with a steamer basket. Bring the water to a boil. Place the broccoli in the basket, cover, and steam until tender, 5 to 7 minutes. Rinse with cold water to cool.
  2. In a large bowl, toss the broccoli with the olives, orange segments and zest, oil, ½ teaspoon salt, and ¼ teaspoon pepper.
By September, 2011

Nutritional Information

  • Per Serving
  • Calories 127
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 384mg
  • Protein 4g
  • Carbohydrate 11g
  • Sugar 3g
  • Fiber 4g
  • Iron 1mg
  • Calcium 70mg
What does this mean? See Nutrition 101 .

Quick Tip

Sweet and tender, broccoli stalks are too tasty to waste. Peel and slice them, then use them in the recipe along with the florets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.