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Broccoli & Olive Salad with Lemon-Dill Vinaigrette
Source: National Pork Board

Fresh broccoli with a Mediterranean flavor.

Prep Time: 10 minutes
Cook Time: 5 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 98.8
Total Carbs 6.9 g
Dietary Fiber 3.2 g
Sugars 2.2 g
Total Fat 6.9 g
Saturated Fat 1.7 g
Unsaturated Fat 0.6 g
Potassium 152.3 mg
Protein 3.7 g
Sodium 194.5 mg
Dietary Exchanges
1 1/2 Fat , 1 Vegetables , 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 cup  fresh broccoli florets
14 cup  salad greens
1 each  large red bell peppers
8 oz  pitted calamata olives
0 1/4 cup  olive oil
1 tsp  fresh lemon peel
0 1/4 cup  fresh lemon juice
1 tbsp  fresh dill weed
1 tsp  minced garlic
0 1/2 tsp  hot red pepper flakes
0.125 tsp  salt
4 oz  Cheese, feta, crumbled
  1. In large covered saucepan, cook broccoli in a small amount of boiling water about 2 minutes or until crisp tender.
  2. Drain and rinse with cold water.
  3. In large salad bowl, combine broccoli, salad greens, bell pepper, and olives.
  4. In screw top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed red pepper, and salt. Cover and shake well.
  5. Pour over greens mixture, toss lightly to coat. Sprinkle with feta cheese.

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