Broccoli, Feta and Tomato Salad

Broccoli, Feta and Tomato Salad

Five ingredients and 10 minutes is all you need to make this delicious salad – perfect for a side dish.

Prep Time

10

Minutes

Total Time

10

Minutes

Makes

4

servings

4
cups water
2
cups fresh broccoli florets
2
small plum (Roma) tomatoes, chopped (2/3 cup)
1/4
cup reduced-fat feta cheese
2
tablespoons fat-free balsamic vinaigrette
2
teaspoons chopped fresh or 1 teaspoon dried oregano leaves
  1. In 2-quart saucepan, heat water to boiling over high heat. Add broccoli; cook 10 to 20 seconds or until broccoli is bright green. Drain broccoli; rinse in cold water until cool.
  2. In small serving bowl, stir broccoli and remaining ingredients.
Makes 4 servings (about 1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Cooking the broccoli for a very short time, called blanching. It brings out the bright green color of the broccoli and softens it just a bit.
Chopped red onion and diced red bell pepper would be nice additions to this salad, too.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 45
    • (Calories from Fat 15),
  • Total Fat 1 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 130mg;
  • Total Carbohydrate 5g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.