Broccoli and Olive Salad with Lemon-Dill Vinaigrette

Name: Broccoli and Olive Salad with Lemon-Dill Vinaigrette
Total time: 900 s
Yield: 12 servings
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

Pork

Broccoli and Olive Salad with Lemon-Dill Vinaigrette Recipe

12Ingredients

┅Calories

15Minutes

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

servings:

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)

Order ingredients now on

Instacart

Directions

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.

Discover more recipes from Pork