Broccoli and Olive Salad with Lemon-Dill Vinaigrette

Pork
Broccoli and Olive Salad with Lemon-Dill Vinaigrette
0
12
100
15

Description

Fresh broccoli served with a Mediterranean flavor. This salad goes well with Greek Islands Pork Kabobs or as part of a menu featuring Grilled Ham with Lemon-Orange Glaze.

Ingredients

  • 6 cups broccoli florets (fresh)
  • 14 cups mixed salad greens (torn)
  • 1 red bell pepper (large, cut into thin strips)
  • 1 cup kalamata (pitted)
  • 1/4 cup olive oil
  • 1 teaspoon lemon zest (finely shredded)
  • 1 tablespoon fresh dill
  • 1/2 teaspoon dried dill
  • 1 teaspoon garlic (minced)
  • 1/2 teaspoon red pepper flakes (crushed)
  • 1/8 teaspoon salt
  • 4 ounces feta cheese (crumbled, plain or herb)

Directions

  1. 1In large covered saucepan, cook broccoli in 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. Cover and shake well. Pour over greens mixture; toss lightly to coat. Sprinkle with feta cheese.
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NutritionView more

100Calories
Sodium11%DV260mg
Fat12%DV8g
Protein6%DV3g
Carbs2%DV6g
Fiber8%DV2g

PER SERVING *

Calories100Calories from Fat70
% DAILY VALUE*
Total Fat8g12%
Saturated Fat2g10%
Trans Fat
Cholesterol10mg3%
Sodium260mg11%
Potassium260mg7%
Protein3g6%
Calories from Fat70
% DAILY VALUE*
Total Carbohydrate6g2%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.