Broccoli Salad With Feta Recipes

ROASTED BROCCOLI AND FETA SALAD

Roasted Broccoli and Feta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 heads broccoli, cut into florets
2 cups cherry tomatoes
1/4 cup, plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 1/2 ounces baby arugula (about 3 large handfuls)
4 ounces crumbled feta cheese

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 BUFFET SALAD

Broccoli Buffet Salad image

This is a great salad to pack for lunch at work, or to take to family gatherings. Try adding a bit of crumbled, cooked bacon for variety!

Provided by kelcampbell

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

Ingredients

3 cups broccoli florets
½ cup chopped red onion
¼ cup sunflower seeds
½ cup chopped raisins
½ cup crumbled feta cheese
½ cup plain low-fat yogurt
¼ cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

Steps:

In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 20.1 g, Cholesterol 12.4 mg, Fat 3.2 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 267.1 mg, Sugar 14.7 g

BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS

Broccoli and Endive Salad With Feta and Red Peppers image

Parents appreciate broccoli because it's one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers - the crown of the broccoli is the plant's flower - are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It's packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 10m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

2 tablespoons sherry vinegar or champagne vinegar
1 teaspoon balsamic vinegar
Salt, preferably kosher salt, to taste
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or use 2 tablespoons buttermilk and 1/4 cup extra virgin olive oil
12 ounces broccoli crowns (2 good-size crowns)
1 red bell pepper, roasted if desired
1 tablespoon lightly toasted pine nuts
6 Belgian endives, leaves separated
2 tablespoon chopped fresh herbs, such as parsley, chives, tarragon, chervil
3 ounces feta, crumbled

Steps:

Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 3 grams, TransFat 0 grams

BROCCOLI SALAD WITH FETA

Broccoli Salad With Feta image

Make and share this Broccoli Salad With Feta recipe from Food.com.

Provided by Shannon 24

Categories Vegetable

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups broccoli, raw bite size pieces
1/2 cup red onion, chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/2 cup feta cheese
1/2 cup low-fat plain yogurt
1/2 cup light mayonnaise
1 1/2 tablespoons sugar
1 tablespoon lemon juice
salt
pepper

Steps:

Mix the first five ingredients in a bowl.
Combine the the last nine ingredients to form the dressing.
Add to broccoli mixture.
Cover and refrigerate for 2 hours before serving.
Enjoy!

BROCCOLI AND FETA SALAD

Broccoli and Feta Salad image

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

Ingredients

1 bunch broccoli (approx. 1lb)
2 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup crumbled feta cheese
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1/2 cup very thinly sliced red onion

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

ORZO AND BROCCOLI SALAD (NO MAYO)

Orzo and Broccoli Salad (No Mayo) image

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

Ingredients

1 ½ cups uncooked orzo pasta
1 bunch fresh broccoli, cut into florets
¼ cup olive oil
3 tablespoons pine nuts
½ teaspoon crushed red pepper flakes
¾ cup sliced black olives
½ cup grated Parmesan cheese
¼ cup chopped fresh basil
3 ½ ounces crumbled feta cheese
salt and ground black pepper to taste

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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