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Broccoli and Olive Salad with Lemon-Dill Vinaigrette recipe

Fresh broccoli served with a Mediterraneanflavor. This salad goes well with GreekIslands Pork Kabobs or as part of a menu featuring GrilledHam with Lemon-Orange Glaze.

Recipe: Broccoli and OliveSalad 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 salt4 ounces crumbled herb or plain feta cheese

  • In large covered saucepan, cook broccoliin a small amount of boiling water about 2 minutes or until crisp-tender.Drain and rinse with cold water.
  • In large salad bowl, combine broccoli,salad greens, bell pepper and olives.
  • In screw-top jar, combine oil, lemon peel,lemon juice, dill, garlic, crushed red pepper and salt. Coverand shake well. Pour over greens mixture; toss lightly to coat.Sprinkle with feta cheese.

    Serves 12.

    Nutrition Facts: Calories 121 caloriesProtein 4 grams; Fat 10 grams; Sodium 329 milligrams; Cholesterol8 milligrams; Saturated Fat 2 grams; Carbohydrates 7 grams; Fiber3 grams

    Recipe and photograph provided courtesyof Pork, The Other White Meat.

    Healthy & Fresh!

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