I've found a wonderful new way to serve broccoli. This is so easy and we loved the combination of ingredients!!! Not only is this a very flavorful dish, but very colorful and makes a pretty presentation on the table. Thanks Heather, this is a dish I'll be making again and again. :-)
Much healthier alternative to a bacon/mayo based broccoli salad (althouth those are very good too!) Instead of the tomatoes I used shredded carrots. Also, to cut down on the prep time, I use frozen broccoli - it's usually already blenched, so you just have to defrost it, drain excess liquid and voila! Thanks!
Excellent salad that we will be having often. Thanks Heather for sharing this keeper.
I brought this to a pot luck, and didn't have any to take home. It was a hit. I loved it too! Didn't have dijon mustard, so I used regular. I think I might add bacon next time.
This was okay, but nothing special. It definitely needed more tomatoes than called for. I found myself wanting to replace half of the broccoli with pasta.
I improvised. I used chaddar because I had no feta. It was still one of the best things I've ever made.
We really liked this. I cut the oil back a bit, and used reduced fat feta, other than that I made as written. The serving size is very generous, we found that 1/2 recipe served 4. A great way to use broccoli, especially in warm weather when you want a cold salad.
This is a great salad. I will make it again with a couple of adjustments to cut more fat. I used half the feta, really finely crumbled and half the dressing. Served it with fish and couscous.
I make a variation on this salad everyday to take to work for both partner and myself. We add sun blushed tomatoes, and a ready made fat free salad dressing. Many thanks for the recipe.
A great salad! Everything balanced on flavors. The dressing was just the right accent. Served with grilled chicken breasts on top. Wonderful light dinner. Will have again! Thnx for posting, heather.