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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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I took this amazing salad to a barbecue and there was nothing left. If you use herbed and garlic Feta Cheese, omit the 1 clove of garlic or taste and then add as much garlic to suit your taste buds. You can also make this ahead and keep covered in the refrigerator up to a day. This recipe came from one of my favorite magazines Canadian Living. Ingredients:
1 bunch broccoli (approx. 1lb) |
2 tablespoons extra virgin olive oil |
2 tablespoons wine vinegar |
2 teaspoons dijon mustard |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon ground pepper |
1 cup crumbled feta cheese |
1 cup grape tomatoes or 1 cup cherry tomatoes, halved |
1/2 cup very thinly sliced red onion |
Directions:
1. Cut broccoli into florets.
2. Pour enough water into saucepan to come 1 inch up side and bring to boil.
3. Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
4. Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
5. Add broccoli, feta cheese, tomatoes and onion.
6. Toss to coat.
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