Broccoli and Olive Salad with Lemon-Dill Vinaigrette
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Fresh broccoli served with a Mediterranean flavor. This salad goes well with Greek Islands Pork Kabobs or as part of a menu featuring Grilled Ham with Lemon-Orange Glaze. INGREDIENTS 6 cups fresh broccoli florets 14 cups torn mixed salad greens 1 large red bell pepper, cut into thin strips 1 cup pitted kalamata olives 1/4 cup olive oil 1 teaspoon finely shredded lemon peel 1/4 cup lemon juice 1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill weed 1 teaspoon bottled minced garlic 1/2 teaspoon crushed red pepper flakes 1/8 teaspoon salt 4-ounces crumbled herb or plain feta cheese In a large covered saucepan, cook broccoli in a small amount of boiling water about 2 minutes or until crisp-tender. Drain and rinse with cold water. In a large salad bowl, combine broccoli, salad greens, bell pepper, and olives. In a screw-top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed red pepper flakes, and salt. Cover and shake well. Pour over greens mixture; toss lightly to coat. Sprinkle with feta cheese. Makes 12 servings