Low-Carb Charred Broccoli Salad

• 2 cups Broccoli Florets
• 2 Tablespoons Olive Oil
• 1/2 teaspoons Salt
• 1/4 cups Crumbled Feta Cheese
• 1/4 cups Pine Nuts
• FOR THE DRESSING:
• 1/4 cups Olive Oil
• 2 Tablespoons Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Dried Oregano
• 1 clove Minced Garlic
• Pinch Of Red Pepper
• 1/2 teaspoons Erythritol Or Stevia (see Notes)

1. Combine broccoli, olive oil, and salt on a sheet pan and roast at 400u0b0F until ends begin to blacken and crisp, about 10-15 minutes.
2. Add all of the dressing ingredients in a cup and wisk to combine.
3. Combine broccoli, feta, and pine nuts in a bowl. Pour on dressing and toss. Delicious served immediately.
4. Note: Stevia can be used in place of erythritol. Add a few drops, then taste.
5. Each serving: 278 Cal, 7 carbs, 3 fiber, 24 fat, 7 protein

broccoli florets, olive oil, salt, ubc, ubc, dressing, ubc, lemon juice, dijon mustard, oregano, garlic, red pepper, erythritol

Taken from tastykitchen.com/recipes/sidedishes/low-carb-charred-broccoli-salad/ (may not work)