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Broccoli, Feta and Tomato Salad

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Broccoli, Feta and Tomato Salad
  • Prep 10 min
  • Total 10 min
  • Servings 4
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Five ingredients and 10 minutes is all you need to make this delicious salad – perfect for a side dish.
Updated Aug 6, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Chopped red onion and diced red bell pepper would be nice additions to this salad, too.

Nutrition

45 Calories, 1 1/2g Total Fat, 3g Protein, 5g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
130mg
5%
Potassium
220mg
6%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
9%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
4%
4%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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