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

1. 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.
2. In large salad bowl, combine broccoli, salad greens, bell pepper and olives.
3. 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.