This salad combines some of my favorite tastes and looks pretty with the green, white and red (or yellow or orange, depending upon your tomatoes). It's a quick one to make and easy to take on a picnic, too. —BlueKaleRoad
broccoli florets, cut into bite sized pieces
feta cheese, cubed
cherry or baby heirloom tomatoes, halved
hazelnuts, toasted and chopped
red wine vinegar
clove garlic, minced
whole grain mustard
salt and pepper to taste
In This Recipe
Steam the broccoli florets lightly and run under cold water to cool. You want to soften them a bit but make sure they still have some crunch.
Combine broccoli, feta, tomatoes and hazelnuts in a serving bowl.
Whisk or shake the oils, vinegar, garlic, agave nectar, mustard, salt and pepper until emulsified.
Toss salad with dressing and serve. If taking on a picnic, bring dressing in a little jar and toss before serving.