Broccoli Salad With Black Olives And Feta Cheese Food

FETA, BLACK OLIVE, AND OREGANO SALAD (AKA PIZZA PARLOR SALAD)

Steps:

• In a large serving bowl, combine iceberg lettuce, red onion, feta and olives.
• In a small mixing bowl, combine the oil, vinegar, oregano, sugar, salt, and pepper, to taste. Whisk until well combined. Toss the salad gently with dressing and serve immediately.

BROCCOLI SALAD WITH FETA

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!

ROASTED BROCCOLI AND FETA SALAD

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.

QUINOA SALAD WITH ASPARAGUS, GOAT CHEESE AND BLACK OLIVES

Steps:

• For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
• For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 minutes. Fluff with a fork.
• Preheat the grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2-inch pieces.
• Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.

BROCCOLI SALAD WITH BLACK OLIVES AND FETA CHEESE

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.

GREEK ORZO AND BROCCOLI

Steps:

• In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil., In a small nonstick skillet, saute almonds in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat.

BROCCOLI AND FETA SALAD

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.

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.