Authentic home cooking from Greece, with US measurements. 
Winter Green Salad
One day I had some leftover cooked broccoli and didn’t want to eat it plain, since I’m not a big fan of that vegetable. So, I decided to use it in a salad to avoid wasting it, and I created the following unique salad with some ingredients I had at home. It’s easy, quick, and full of antioxidants.
Winter Green Salad
One day I had some leftover cooked broccoli and didn’t want to eat it plain, since I’m not a big fan of that vegetable. So, I decided to use it in a salad to avoid wasting it, and I created the following unique salad with some ingredients I had at home. It’s easy, quick, and full of antioxidants.
Open in Cookpad AppSteps
- 1
Cut the cooked broccoli into small florets or even smaller pieces if you prefer.
- 2
Slice the cabbage into thin strips.
- 3
Place everything in a large bowl and add a variety of mixed nuts (use your favorites; I used mostly walnuts and unsalted cashews). Add the olive oil, balsamic vinegar, and a pinch of salt, then toss well to combine.
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