| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |
Fresh broccoli served with a Mediterranean flavor. This salad goes well with Greek Islands Pork Kabobs or as part of a menu featuring Grilled Ham with Lemon-Orange Glaze.
Broccoli and Olive Salad with Lemon-Dill Vinaigrette
- 6 cups fresh broccoli flowerets
14 cups torn mixed salad greens
1 large red bell pepper, cut into thin strips
1 cup pitted kalamata olives
1/4 cup olive oil
1 teaspoon finely shredded lemon peel
1/4 cup lemon juice
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1/8 teaspoon salt- 4 ounces crumbled herb or plain feta cheese
- In large covered saucepan, cook broccoli in a small amount of boiling water about 2 minutes or until crisp-tender. Drain and rinse with cold water.
- In large salad bowl, combine broccoli, salad greens, bell pepper and olives.
- In screw-top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed red pepper and salt. Cover and shake well. Pour over greens mixture; toss lightly to coat. Sprinkle with feta cheese.
Serves 12.
Nutrition Facts: Calories 121 calories Protein 4 grams; Fat 10 grams; Sodium 329 milligrams; Cholesterol 8 milligrams; Saturated Fat 2 grams; Carbohydrates 7 grams; Fiber 3 grams
Recipe and photograph provided courtesy of Pork, The Other White Meat.
| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating