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Broccoli and Feta Cheese Salad




Source of Recipe


© recipe copyright rjgainey


List of Ingredients




12 ounces bite-size broccoli florets
1/4 cup olive oil
2 1/2 tablespoons lemon juice (juice from 1 lemon)
2 tablespoons minced chives
2 buds garlic, minced or pressed
1/2 teaspoon dry mustard
Salt and freshly ground pepper
1/2 cup seeded, finely chopped red bell pepper
1/2 cup crumbled feta cheese
2 oz (about 2 Tablespoons) raisins
1/4 cup dry-roasted sunflower kernels



Recipe




Loosely pile broccoli on a steamer rack. Cover and steam over high heat
until broccoli is barely tender when pierced, about 5 minutes. (If you use a
pressure cooker, allow the steam to just barely start, turn off heat and
remove pressure lid. Allow all pressure to release before attempting to
remove lid.) Pour cooked broccoli into prepared pan of cold water to cool
quickly. Drain well in a colander and allow to finish draining on paper
towels.

Prepare dressing. In a large bowl, combine olive oil, lemon juice, chives,
garlic, dry mustard, red bell pepper, and half of the cheese; beat with a
whisk until well blended. Season dressing with salt and freshly ground black
pepper.

To dressing add broccoli and raisins, mix lightly to coat well with
dressing. Sprinkle with sunflower kernels and remaining cheese. Serve
immediately. 6 Servings.