Broccoli and Feta Cheese Salad Recipe

Name: Broccoli and Feta Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces bite-size broccoli florets; ¼ cup extra virgin olive oil; 2 ½ tablespoons lemon juice; 2 tablespoons minced chives; 1 clove garlic, minced; ½ teaspoon dry mustard; salt; fresh ground pepper; ½ cup finely chopped red bell pepper; ½ cup crumbled feta cheese; ¼ cup sunflower seeds

Servings: persons

12 ounces bite-size broccoli florets
¼ cup extra virgin olive oil
2 ½ tablespoons lemon juice
2 tablespoons minced chives
1 clove garlic, minced
½ teaspoon dry mustard
salt
fresh ground pepper
½ cup finely chopped red bell pepper
½ cup crumbled feta cheese
¼ cup sunflower seeds

1
Loosely mound broccoli on a steamer rack over 1 inch of boiling water in a 2-3 quart pan; cover and steam over high heat until broccoli is barely tender when pierced, about 5 minutes; rinse broccoli with cold water, drain well, and pat dry with paper towels.
2
While broccoli is cooking, prepare dressing: in a large bowl, combine olive oil, lemon juice, chives, garlic and mustard; whisk to blend well; season to taste with salt and pepper.
3
Add broccoli, red pepper, and half of the cheese to dressing; mix lightly to coat well with dressing.
4
Sprinkle with sunflower kernels and remaining cheese and serve immediately.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces bite-size broccoli florets, ¼ cup extra virgin olive oil, 2 ½ tablespoons lemon juice, 2 tablespoons minced chives, and more.

Yes, Broccoli and Feta Cheese Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Broccoli and Feta Cheese Salad

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