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
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.
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