Broccoli and Red Cabbage Salad

Broccoli Red Cabbage Salad - 2

You can dress this simple and pretty salad with a splash of olive oil and red-wine vinegar as suggested in the recipe, or use a prepared salad dressing of your choice.

Serves 4

  • 3 cups bite-size broccoli florets (see Note)
  • 1 cup thinly sliced red cabbage, or more, if desired
  • 1/2 pint (about 1 cup) halved cherry tomatoes
  • 1/2 cup cured black olives, such as kalamata, halved if desired
  • Olive oil as desired
  • Red wine vinegar to taste
  • Salt and freshly ground pepper to taste
  • Dry-roasted sunflower seeds

Combine the first 4 ingredients in a large salad bowl and toss. Dress as desired with oil and vinegar and toss again. Top each serving with a scattering of sunflower seeds.

Broccoli Red Cabbage Salad - 6

Note: If you prefer your broccoli lightly steamed rather than raw, by all means do so. Steam the broccoli briefly in a small amount of water just until bright green, then drain and rinse until cool before proceeding with the salad.

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