Crunchy Broccoli and Feta Salad
This recipe makes 6 servings
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 |
Lightly steamed broccoli is bright green and only slightly less crunchy than raw broccoli. This salad is perfect for a picnic or packed lunch.
Ingredients
- 1 bunch broccoli, (about 1 lb/500 g)
- 2 tbsp extra-virgin olive oil
- 2 tbsp wine vinegar
- 2 tsp Dijon mustard
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup crumbled feta cheese
- 1 cup grape tomatoes or cherry tomatoes, halved
- 1/2 cup thinly sliced red onions
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.
Source : Canadian Living Magazine: September 2003
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