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Cucumber broccoli salad

Cucumber Broccoli Salad with Added Color

Course: Salad
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 people
Calories: 265
Author: Lisa MarcAurele
A colorful low carb broccoli salad made with a variety of different colored vegetables. It's a pretty dish to take along to any potluck.
Print Recipe

Ingredients

  • 1 pound fresh broccoli chopped
  • 15 ounces black soy beans drained and rinsed
  • 1 medium cucumber sliced and quartered
  • 2 large tomatoes chopped
  • 1 medium red onion chopped
  • 6 ounces canned pitted black olives chopped
  • 16 ounce bottle Italian salad dressing I used Newman’s Own Olive Oil & Vinegar

Instructions

  • In a large bowl, toss together the first six ingredients.
  • Mix in the dressing. May be served immediately.
  • If saving for later, store in the refrigerator.

Notes

Makes about 12 servings
Net carbs per serving: 3 g

Nutrition

Calories: 265 | Carbohydrates: 8g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 285mg | Potassium: 230mg | Fiber: 3g | Sugar: 3g | Vitamin A: 400IU | Vitamin C: 47mg | Calcium: 40mg | Iron: 1.1mg

Additional Info

Net Carbs: 5 g | % Carbs: 7.7 % | % Protein: 6.1 % | % Fat: 86.2 % | SmartPoints: 9
Values 
Array
(
    [calories] => 265
    [carbohydrates] => 8
    [protein] => 4
    [fat] => 25
    [saturated_fat] => 4
    [polyunsaturated_fat] => 0
    [monounsaturated_fat] => 1
    [trans_fat] => 0
    [cholesterol] => 0
    [sodium] => 285
    [potassium] => 230
    [fiber] => 3
    [sugar] => 3
    [vitamin_a] => 400
    [vitamin_c] => 47
    [calcium] => 40
    [iron] => 1.1
)

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