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Broccoli and Olive Salad with Lemon-Dill Vinaigrette


Recipe Info

  • Servings : 8
  • Prep Time : 15m
  • Cook Time : 5m
  • Ready In : 20m

A great salad with a zingy lemon twist.


  • 6 cup(s) fresh broccoli florets
  • cup(s) torn mixed salad greens
  • 1 large red pepper, sliced thinly
  • 1 cup(s) pitted kalamata olives
  • 1/4 cup(s) olive oil
  • 1 teaspoon(s) finely shredded lemon peel
  • 1/4 cup(s) lemon juice
  • 1 tablespoon(s) chopped fresh dill
  • 1 teaspoon(s) garlic, crushed
  • 1 teaspoon(s) crushed chilli
  • 1/4 teaspoon(s) salt
  • 110 grams crumbled feta cheese


Step 1

In 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.

Step 2

In large salad bowl, combine broccoli, salad greens, bell pepper and olives.

Step 3

In screw-top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed chilli and salt. Cover and shake well. Pour over greens mixture; toss lightly to coat. Sprinkle with feta cheese.

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