Broccoli Salad With Black Olives and Feta Cheese

Broccoli in a light dijon vinegrette. The Black Olives and Feta give it a unique flavor and since you use the stems of the broccoli there is little waste. I found this at an organice vegetable site. Sometimes I use more olives, personal taste.

• Ready In: 18 mins
• Serves: 4-6

Ingredients

• 1  lb broccoli (stems peeled & cut in 1/4-inch slices and remaining into florets)
• 1⁄2 cup black olives (Kalamata sliced in half)
• 1⁄2 cup celery (sliced thin)
• 1⁄2 cup red bell pepper (sliced thin)
• 1⁄4 cup red onion (chopped)
• 1  cup feta cheese
• 6  tablespoons red wine vinegar
• 6  teaspoons Dijon mustard
• 2  garlic cloves (minced)
•  salt & freshly ground black pepper
• 2⁄3 cup olive oil

Directions

1. Cook broccoli in boiling water for 2-3 min, drain, set aside.
2. Whisk together vinegar,mustard,garlic and olive oil.
3. Combine vegetables and olives in a medium sized bowl, toss in dressing.
4. You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
5. Season with salt and fresh ground pepper to taste.
6. Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.