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Broccoli Salad with Creamy Feta Dressing

September/October 2007

Your rating: None Average: 3.6 (160 votes)

Finely chopped raw broccoli is tender and mild--here it's tossed with a creamy dressing, meaty chickpeas and sweet bell pepper.



READER'S COMMENT:
"This turned out pretty well. I followed the recipe as written, but between the yogurt and the lemon, it's a little too citrus-y. I added about a tbs of golden raisins to the bowl I just ate and the little bursts of sweetness helped to...
Broccoli Salad with Creamy Feta Dressing Recipe

Makes: 4 servings, 1 cup each

Active Time:

Total Time:

Ingredients

  • 1/3 cup crumbled feta cheese
  • 1/4 cup nonfat plain yogurt
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1/4 teaspoon freshly ground pepper
  • 8 ounces broccoli crowns, trimmed and finely chopped (about 3 cups)
  • 1 7-ounce can chickpeas, rinsed
  • 1/2 cup chopped red bell pepper

Preparation

  1. Whisk feta, yogurt, lemon juice, garlic and pepper in a medium bowl until combined.
  2. Add broccoli, chickpeas and bell pepper; toss to coat. Serve at room temperature or chilled.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition

Per serving: 122 calories; 3 g fat (2 g sat, 1 g mono); 11 mg cholesterol; 18 g carbohydrates; 7 g protein; 4 g fiber; 260 mg sodium; 324 mg potassium.

Nutrition Bonus: Vitamin C (140% daily value), Vitamin A (50% dv), Folate (22% dv), Calcium (15% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 1/2 fat


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