Broccoli olive salad

For a vegetable to go with either meat dish you could do no better than a fine broccoli and olive salad with a fine lemon herb dressing.

Ingredients

6 cups broccoli (fresh florets)
1 1⁄2 cups cheese (optional, crumbled feta cheese)
1 1⁄2 cups olive (or to taste, pitted, whole or sliced, green, black or both)
1⁄4 cup olive oil
1⁄4 cup lemon juice
1 teaspoon garlic (minced)
1⁄2 teaspoon red pepper (crushed or ground, could be paprika or cayenne pepper for zing)
1 pinch salt
1 tablespoon lemon zest (optional, grated)

Instructions

Boil the broccoli in a large covered saucepan with a quart of water for about 2 minutes. Then drain and rinse. Combine the broccoli and olives in a large salad bowl.

In a lidded container, combine all the ingredients for the dressing (olive oil, lemon juice and zest, dill, minced garlic, red pepper or cayenne pepper, and salt) and shake well. Pour it over the salad and toss lightly.

Then sprinkle the result with the feta cheese. you are ready to serve.

Broccoli salad with green and black olives, crumbled feta cheese, lemon, and red seasoning on a white platter.
Yield
10 servings
Preparation time 15 minutes
Cooking time 5 minutes
Total time
20 minutes

Notes

Serve over a bed of salad leaves or cooked pasta.

Variations

Add capers, herbs and spices to the dressing to your taste.

Add other vegetables such as lightly roasted red bell pepper. 

Source

North American cuisine

easy, mix
salads, dressings
American food recipes
Food in U.S.A.