Crunchy Broccoli and Feta Salad

Author: Canadian Living

Lightly steamed broccoli is bright green and only slightly less crunchy than raw broccoli. This salad is perfect for a picnic or packed lunch.

  • Portion size 6 servings

Ingredients

  • 1 bunch broccoli (about 1 lb/500 g)
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup crumbled feta cheese
  • 1 cup grape tomato halved
  • 1 cup cherry tomato halved
  • 1/2 cup thinly sliced red onion

Method

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.)

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 371 mg
  • Protein 6 g
  • Calories 127.0
  • Total fat 9 g
  • Cholesterol 18 mg
  • Saturated fat 4 g
  • Total carbohydrate 7 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 22.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 102.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crunchy Broccoli and Feta Salad

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