Mediterranean Broccoli Salad Recipes

MEDITERRANEAN BROCCOLI SALAD

Steps:

• 1. Zest and juice a lemon into a measure cup. Then, add vinegar to make 1/4 cup total in the measuring cup. For me this was about 2 Tablespoons of vinegar.
• 2. Add all other ingredients, except olive oil, and whisk to combine. Then, add in oil and whisk again to fully incorporate the oil into the dressing. Set aside.
• 1. Place all ingredients into a large serving bowl except feta.
• 2. Pour dressing over vegetables, and stir well to combine. Then, add in feta cheese and stir gently (so feta isn't completely dissolved by the mixing process).
• 3. Salad can be eaten immediately, or stored in th fridge for up to 5 days. The longer it sits in the fridge, the more of the lemon-Dijon dressing is absorbed into the broccoli. By day 3 the salad isn't quite as crunchy, but is still completely delicious.

MEDITERRANEAN LOW CARB BROCCOLI SALAD

Steps:

• In a large bowl, mix together ALL of the salad ingredients.
• In a medium bowl, stir together all of the dressing ingredients,
• Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
• DEVOUR!

MEDITERRANEAN BROCCOLI SALAD

Steps:

• Combine dressing ingredients in jar or bowl and set aside.
• In salad bowl, combine broccoli with all other ingredients.
• Whisk together the dressing ingredients and pour over the vegetables.
• Gently stir to combine.
• Refrigerate until ready to serve.

ORZO AND BROCCOLI SALAD (NO MAYO)

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.

MEDITERRANEAN BROCCOLI SLAW

Steps:

• In a salad bowl, combine the coleslaw mix, cheese and olives. Add vinaigrette; toss to coat. Chill until serving.

MEDITERRANEAN BROCCOLI SALAD

Steps:

• Drop the broccoli into boiling water for 2 minutes. Pour into a colander to drain. Quickly plunge into ice water to stop the cooking. Drain and chill 30 minutes, or longer.
• Whisk the olive oil, garlic, lemon juice and lemon zest. Season with salt and pepper, to taste. Combine with the chilled broccoli.
• Mix in the red pepper and olives.
• Garnish with the feta cheese.

BROCCOLI PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
• Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to linguine; gently toss to coat. Add Romano cheese, parsley, black pepper, and salt; toss to combine.

FAVORITE MEDITERRANEAN SALAD

Steps:

• In a very large salad bowl, combine the first seven ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.