Broccoli and Olive Salad with Lemon-Dill Vinaigrette

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Broccoli and Olive Salad with Lemon-Dill Vinaigrette

 

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

 

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.

Serves 12.

 

 

 

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