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Prep 10min
Total10min
Servings4
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Ingredients
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
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Steps
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.
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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.
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