Greek Broccoli Salad

An easy side dish or as a meal!  

INGREDIENTS

Broccoli salad

• 1 large bunch of broccoli (about 1 ¼pounds), florets removed and sliced into small, bite-sized pieces
• ⅓ cup roughly chopped sun-dried tomatoes*
• 1/4 cup chopped red or green pepper (optional)
• ¼ cup chopped red onion
• ¼ cup crumbled feta cheese
• a few thinly sliced kalamata olives
• ¼ cup sliced almonds

Dressing

• ¼ cup Greek Seasoning Extra Virgin Olive Oil
• 2 tablespoons Garden Herb Vinegar
• 1 teaspoon honey or maple syrup or agave nectar
• 1 clove garlic, pressed or minced
• ½ teaspoon Greek Seasoning Herb Mix
• ½ teaspoon Dijon mustard
• ¼ teaspoon salt, more to taste
• Pinch red pepper flakes

INSTRUCTIONS

1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
2. In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.
3. For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing. (It’s great right away, too, though!)