Greek Broccoli Salad

Ingredients:

Broccoli salad:

  • 1 large bunch of Smith's Farm's broccoli (about 1 ¼ pounds), florets removed and sliced into small, bite-sized pieces
  • ⅓ cup roughly chopped sun-dried tomatoes*
  • ¼ cup chopped shallot or red onion
  • ¼ cup crumbled feta cheese OR thinly sliced kalamata olives (feta and kalamata olives provide a bold, salty punch- combined they overpower the other flavors, highly recommend choosing one)
  • ¼ cup sliced almonds

Dressing:

  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon maple syrup 
  • 1 clove garlic, pressed or minced
  • ½ teaspoon dried oregano
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon salt, more to taste
  • Pinch red pepper flakes

 Directions:

  1. In a medium-sized serving bowl, toss together the broccoli, sun-dried tomatoes, shallot or red onion, feta or olives and almonds.
  2. In a small bowl, whisk together all of the dressing ingredients until emulsified. Drizzle the dressing over the salad and toss well.

*For best flavor, let the salad rest for 30 minutes before serving so the broccoli has a chance to marinate in the bold, lemony dressing

 

Thank you to https://cookieandkate.com/2015/greek-broccoli-salad-recipe/ for this great recipe!