Broccoli and Olive Salad with Lemon-Dill Vinaigrette
Pork
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
- 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.
NutritionView more
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.
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