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Broccoli and Olive Salad with Lemon-Dill VinaigrettePORK
Broccoli and Olive Salad with Lemon-Dill Vinaigrette
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.
- In 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.