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- add 1 bunch fresh broccoli
- add 1 lemon
- add 12 stuffed olives
- add 2 teaspoons olive oil
- add 1/8 teaspoon morton lite salt (less or none)
- Wash broccoli and cut off flowerets into bite size pieces.
- Sprinkle with olive oil, garlic powder and lite salt.
- Add stuffed olives and the juice of one lemon.
- Toss lightly with fork and cover.
- Marinate for several hours before serving.
- Serve with wooden picks for spearing.