ROASTED BROCCOLI AND FETA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
- Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.
TOMATO BROCCOLI SALAD
I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI AND FETA SALAD
I took this amazing salad to a barbecue and there was nothing left. If you use herbed and garlic Feta Cheese, omit the 1 clove of garlic or taste and then add as much garlic to suit your taste buds. You can also make this ahead and keep covered in the refrigerator up to a day. This recipe came from one of my favorite magazines "Canadian Living."
Provided by heather in Ont
Categories Vegetable
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut broccoli into florets.
- Pour enough water into saucepan to come 1 inch up side and bring to boil.
- Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
- Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
- Add broccoli, feta cheese, tomatoes and onion.
- Toss to coat.
Nutrition Facts : Calories 228.2, Fat 15.5, SaturatedFat 6.6, Cholesterol 33.4, Sodium 645.3, Carbohydrate 15.4, Fiber 4.9, Sugar 6, Protein 10.3
TOMATO FETA SALAD
Steps:
- Cut the tomatoes in half and place them in a large bowl. Add the onion, vinegar, olive oil, salt, pepper, basil, and parsley and toss well. Dice the feta in 1/2- to 3/4-inch cubes, crumbling it as little as possible. Gently fold it into the salad and serve at room temperature.
BROCCOLI TOMATO SALAD
Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMON
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta's characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, weeknight, one pot, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It's OK if they break apart a little.)
- Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
- Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.
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- Meanwhile: Peel and slice the onion into strips. Peel the garlic and mince it with knife or run it through a garlic press (preferably) – set aside. Wash the broccoli and divide into florets.
- When the water is boiling, add salt and throw in the pasta. Check the pasta packet instructions for time and add broccoli florets 5 minutes before the end time.
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- In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
- In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
- For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing. (It’s great right away, too, though!)
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