Crunchy Broccoli and Feta Salad
This recipe makes 6 servings
|Per each of 6 servings: about||-|
|total fat||9 g|
|sat. fat||4 g|
- Portion size: 4 to 6
Lightly steamed broccoli is bright green and only slightly less crunchy than raw broccoli. This salad is perfect for a picnic or packed lunch.
- 1 bunch 1bunchbroccoli, (about 1 lb/500 g)
- 2 tbsp 2tbspextra-virgin olive oil
- 2 tbsp 2tbspwine vinegar
- 2 tsp 2tspDijon mustard
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tspsalt
- 1/4 tsp 1/4tsppepper
- 1 cup 1cupcrumbled feta cheese
- 1 cup 1cupgrape tomatogrape tomatoes or cherry tomatoes, halved
- 1/2 cup 1/2cupthinly sliced red onionred onions
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