Crunchy Broccoli and Feta Salad
Lightly steamed broccoli is bright green and only slightly less crunchy than raw broccoli. This salad is perfect for a picnic or packed lunch.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 127 |
| pro | 6 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 7 g |
| fibre | 2 g |
| chol | 18 mg |
| sodium | 371 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 7% |
| vit A | 14% |
| vit C | 102% |
| folate | 22% |
Suggested Recipes
-
1 bunch broccoli (about 1 lb/500 g)
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL wine vinegar
2 tsp (10 mL) dijon mustard
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) crumbled feta cheese
1 cup (250 mL) grape or cherry_tomatoes, halved
1/2 cup (125 mL) very thinly sliced red onion
Preparation:
Cut broccoli into florets. Peel and cut broccoli stems into 1/4-inch (5 mm) thick slices. Set aside.
Pour enough water into saucepan to come 1 inch (2.5 cm) up side; bring to boil. Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp, about 1 minute. Drain.
In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add broccoli, feta cheese, tomatoes and onion; toss to coat. (Make-ahead: Cover and refrigerate for up to 1 day.)
Additional Information
-
Bonus: For a delicious sandwich, stuff leftover steamed broccoli between 2 slices of crusty Italian bread with some shaved sharp cheese, such as Asiago or Parmesan.
Tags:
Salads and Salad Dressings; Vegetables; Cheese/Other Dairy; Boil/Simmer; Make-Ahead; Vegetarian;
Source
Canadian Living Magazine: September 2003
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