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Broccoli Salad with Creamy Feta Dressing




Source of Recipe


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Broccoli Salad with Creamy Feta Dressing

Eatingwell.com – e-mail
From EatingWell: September/October 2007
Reviews rated this recipe 3.6 of 5 stars.
Makes: 4 servings, 1 cup each
Total Time: 20 minutes

Finely chopped raw broccoli is tender and mild--here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper.

READER'S COMMENT: "This turned out pretty well. I followed the recipe as written, but between the yogurt and the lemon, it's a little too citrus-y. I added about a tbs of golden raisins to the bowl I just ate and the little bursts of sweetness helped. "

Ingredients:
1/3 cup crumbled feta cheese
1/4 cup nonfat plain yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1/4 teaspoon freshly ground pepper
8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
1 7-ounce can chickpeas, rinsed
1/2 cup chopped red bell pepper

Preparation:
1. Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.
2. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Per serving: 122 calories; 3 g fat (2 g sat, 1 g mono); 11 mg cholesterol; 18 g carbohydrates; 7 g protein; 4 g fiber; 260 mg sodium; 324 mg potassium. ++++ Exchanges: 1 starch, 1 vegetable, 1/2 fat