BROCCOLI AND OLIVE SALAD WITH LEMON-DILL VINAIGRETTE
Serves 12.
• 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 salt
• 4 ounces crumbled herb or plain feta cheese
Cooking 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.
Serving Suggestions
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.
Nutrition Facts
Calories 121 calories; Protein 4 grams; Fat 10 grams; Sodium 329 milligrams; Cholesterol 8 milligrams; Saturated Fat 2 grams; Carbohydrates 7 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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