Broccoli and Olive Salad with
Fresh broccoli salad with a Mediterranean flavor.
6 cups fresh broccoli florets
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.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): 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 provided courtesy of National Pork Board.