Friday, July 16, 2010

Broccoli Salad with Feta

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(about 4 servings)

This is a very tasty salad, which keeps well for several days, refrigerated.  I was pretty excited to finally find some dried currants, here in Dallas.
3 cups of small broccoli florets
1/4 small red onion, chopped

1/4 cup sunflower or pumpkin seeds
1/4 cup dried currants, or chopped raisins, or chopped dried cranberries
1/2 cup crumbled feta cheese

3 tbsp mayonnaise
3 tbsp plain yogurt
1 tsp mustard
freshly ground pepper, to taste

Place the broccoli, onion, sunflower or pumpkin seeds, currants  and cheese into a salad bowl.

Combine the dressing ingredients: mayonnaise, yogurt, mustard, and pepper. (Not sure you need salt in this as the feta is usually plenty salty.) Pour onto salad and toss.


1 comment:

Blair said...

Great picture and I like this recipe! We're doing a blog hop today all about deli salads if you want to hop with us! Here's the link:

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