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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Broccoli & Olive Salad with Lemon-Dill Vinaigrette

Source: National Pork Board

Fresh broccoli with a Mediterranean flavor.

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 6.9 Fat, 1.0 Vegetables, 0.0 Fruits, 0.2 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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Servings

Ingredients

6.0
6 cup fresh broccoli florets 14.0
14 cup salad greens 1.0
1 each large red bell peppers 8.0
8 oz pitted calamata olives 0.25
0 1/4 cup olive oil 1.0
1 tsp fresh lemon peel 0.25
0 1/4 cup fresh lemon juice 1.0
1 tbsp fresh dill weed 1.0
1 tsp minced garlic 0.5
0 1/2 tsp hot red pepper flakes 0.125
0.125 tsp salt 4.0
4 oz Cheese, feta, crumbled

Directions

In large covered saucepan, cook broccoli in a small amount of boiling water about 2 minutes or until crisp tender.
Drain and rinse with cold water.
In large salad bowl, combine broccoli, salad greens, bell pepper, and olives.
In screw top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed red pepper, and salt. Cover and shake well.
Pour over greens mixture, toss lightly to coat. Sprinkle with feta cheese.