Overview
Prep Time
20 min
Servings
4
Products
Broccoli
Ingredients
- 2½ cups Nature’s Touch Tested for Pesticide Residue Frozen Broccoli
- ¾ cup feta cheese
- ⅓ cup toasted pine nuts
- ⅓ cup dried currants
- ½ red onion, thinly sliced
- Dressing
- ½ cup mild olive oil
- 2 cloves garlic, pressed
- 2 tbsp. red wine or sherry vinegar
- 2 tsp. honey
- 6 fresh basil leaves (or more to taste), minced
- 4 sprigs oregano (or more to taste), minced
- ½ tsp. chilli pepper flakes
- Salt and pepper
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1
Broccoli
Pesticide Tested
Step 1
Blanch broccoli for 1 minute in boiling, salted water.
Step 2
Plunge broccoli into a bowl of ice water to stop cooking. Drain well. Cut crunchy broccoli into small bouquets.
Step 3
Combine all salad dressing ingredients in a bowl. Add broccoli, pine nuts, red onion, and herbs.
Step 4
Mix gently, garnish with crumbled feta cheese, and add pepper.
A special extra touch!
Step 7
Add a fanciful touch to lunches by serving your salad on a bed of quinoa or in small, individual, see-through containers to appeal to kids!
