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Crunchy Broccoli and Feta Salad
Packed with Nutrients
This salad is perfect for a picnic or packed lunch.
1 bunch
broccoli
(about 1 lb/500 g)
2 tablespoons (25 mL) extra-virgin
olive oil
2 tablespoons (25 mL
wine vinegar
2 teaspoons (10 mL)
Dijon mustard
1
clove
garlic, minced
¼ teaspoons (1 mL) each
salt and
pepper
1 cup (250 mL) crumbled
feta cheese
1 cup (250 mL)
grape or
cherry tomatoes, halved
½ cup (125 mL) very thinly sliced red
onion
· Cut broccoli into florets. Peel and cut broccoli stems into 1/4-inch (5 mm) thick slices. Set aside.
· Pour enough water into saucepan to come 1 inch (2.5 cm) up side; bring to boil. Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp, about 1 minute. Drain.
· In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper. Add broccoli, feta cheese, tomatoes and onion; toss to coat.
· Salad can also be made ahead and refrigerated to allow flavours to mix.
Serves 4-6
Nutritional Info Per Serving (1/6 recipe):
101 calories, 6 g protein, 9 g fat, 4 g saturated fat, 7 g carbohydrate
2 g fibre, 18 mg cholesterol, 371 mg sodium
Did you know? Broccoli consumption has increased over 940% over the last 25 years! It is a good source of Vitamin A, Vitamin C, potassium, folacin, iron, and fibre. Broccoli has as much calcium per ounce as milk and contains important phytochemicals: beta-carotene, indoles, and isothiocyanates. Phytochemicals prevent carcinogens (cancer causing substances) from forming. They also stop carcinogens from getting to target cells and help boost enzymes that detoxify carcinogens. So next time you broccoli is served, remember it’s really good for you!