Broccoli and Lemon Salad

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Ingredients
3 Heads Fresh Broccoli
1/3 Cup Freshly squeezed lemon juice
1/4 Cup Olive Oil
4 Garlic Cloves – sliced
Salt
Pepper

 
Instructions

Picture

Wash broccoli and cut florets into bite sized pieces.  Discard the stems.
In a large pot, boil enough water to submerge the broccoli.  Add 1tablespoon of salt to the water.  Once the water is boiling, add the broccoli.  Let it come back to a boil and cook for 2 minutes.  After 2 minutes, immediately put the broccoli in an ice bath to stop the cooking process.  Drain the broccoli and place in large bowl.
Add the rest of the ingredients and toss.  Serve warm or cold.


**For a low calorie version omit the olive oil and serve cold**

Zucchini Salad

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Zucchini Salad 1
Raw zucchini is almost better than cooked zucchini.  It has a crisp texture that stays for a long time.  This dressing is so simple, but so good.  The pine nuts add a decadent touch.
Ingredients
2 Small Zucchini
1/3 Cup Olive Oil
2 TBSP Lemon Juice
¼ Cup Pine Nuts, toasted
1/2 Cup Basil – chopped
1/4 tsp Red Pepper Flakes
Parmesan Cheese shavings
1 tsp Salt
½ tsp Black Pepper

 

 

 
Instructions
 Cut the zucchini either in small round pieces or you can use a vegetable peeler and make ribbons.  Put the zucchini in a colander and sprinkle with salt.  Let sit for ½ hour until some of the water comes out of the zucchini.  Rinse very well.In a medium bowl, combine the zucchini, olive oil, lemon juice, toasted pine nuts, basil, red pepper flakes, salt and black pepper.  Mix thoroughly.  Add the Parmesan shavings before serving.