Broccoli and Feta Cheese Salad

Prep time: 20 minutes

Servings: 4

Ingredients

Imperial
Metric

2½ cups Nature’s Touch Tested for Pesticide Residue Frozen Broccoli
¾ cup feta cheese
⅓ cup toasted pine nuts
⅓ cup dried currants
½ red onion, thinly sliced

Dressing

½ cup mild olive oil
2 cloves garlic, pressed
2 tbsp. red wine or sherry vinegar
2 tsp. honey
6 fresh basil leaves (or more to taste), minced
4 sprigs oregano (or more to taste), minced
½ tsp. chilli pepper flakes
Salt and pepper

20 oz Nature’s Touch Tested for Pesticide Residue Frozen Broccoli
6 oz of feta cheese
2 oz of toasted pine nuts
2 oz of dried currants
½ red onion, thinly sliced

Dressing

4 oz mild olive oil
2 cloves garlic, pressed
2 tbsp. red wine or sherry vinegar Save
2 tsp. honey
6 fresh basil leaves (or more to taste), minced
4 sprigs oregano (or more to taste), minced
½ tsp. chilli pepper flakes
Salt and pepper

Preparation

Blanch broccoli for 1 minute in boiling, salted water.

Plunge broccoli into a bowl of ice water to stop cooking. Drain well. Cut crunchy broccoli into small bouquets.

Combine all salad dressing ingredients in a bowl. Add broccoli, pine nuts, red onion, and herbs.

Mix gently, garnish with crumbled feta cheese, and add pepper.

Add a fanciful touch to lunches by serving your salad on a bed of quinoa or in small, individual, see-through containers to appeal to kids!

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