Broccoli, Feta and Tomato Salad
Ingredients
- 2 cups fresh broccoli florets
- 2 small plum Roma tomatoes, chopped (⅔ cup)
- ¼ cup reduced-fat feta cheese
- 2 tablespoons fat-free balsamic vinaigrette
- 2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
Instructions
- In 2-quart saucepan, heat 4 cups water to boiling over high heat.
- Add broccoli; cook 10 to 20 seconds or until broccoli is bright green.
- Drain broccoli; rinse in cold water until cool.
- In small serving bowl, stir broccoli and remaining ingredients.
Notes / Tips / Wine Advice:
Cooking the broccoli for a very short time is called blanching. It brings out the bright green color of the broccoli and softens it just a bit.
Chopped red onion and diced red bell pepper would be nice additions to this salad, too.
Chopped red onion and diced red bell pepper would be nice additions to this salad, too.
