Broccoli Salad With Black Olives And Feta Cheese Recipes
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.
BROCCOLI SALAD WITH BLACK OLIVES AND FETA CHEESE
Broccoli in a light dijon vinegrette. The Black Olives and Feta give it a unique flavor and since you use the stems of the broccoli there is little waste. I found this at an organice vegetable site. Sometimes I use more olives, personal taste.
Provided by BakinBaby
Categories Vegetable
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook broccoli in boiling water for 2-3 min, drain, set aside.
- Whisk together vinegar,mustard,garlic and olive oil.
- Combine vegetables and olives in a medium sized bowl, toss in dressing.
- You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
- Season with salt and fresh ground pepper to taste.
- Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.
FETA OLIVE SALAD
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately.
MEDITERRANEAN BROCCOLI SLAW
"The kalamata olives give an extra zip to this slaw, but for convenience, a 4-ounce can of sliced black olives is just great!" Nancy Hammond - Beverly Hills, Michigan
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- In a salad bowl, combine the coleslaw mix, cheese and olives. Add vinaigrette; toss to coat. Chill until serving.
Nutrition Facts : Calories 240 calories, Fat 20g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 788mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 6g protein.
ORZO AND BROCCOLI SALAD (NO MAYO)
Light-tasting salad with orzo, broccoli, olives, pine nuts, Parmesan, and feta. Perfect accompaniment to grilled meats. Can be served warm or cold. Leftovers are delicious the next day. Recipe was discovered on scuba vacation on Little Cayman Island.
Provided by HOWEWASS
Categories Orzo
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
- Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
- Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.
Nutrition Facts : Calories 396.8 calories, Carbohydrate 43.4 g, Cholesterol 20.6 mg, Fat 19.4 g, Fiber 3.7 g, Protein 14.4 g, SaturatedFat 5.7 g, Sodium 461 mg, Sugar 3.8 g
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