Author Notes
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
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Ingredients
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1 pound
broccoli florets, cut into bite sized pieces
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7 ounces
feta cheese, cubed
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1 pint
cherry or baby heirloom tomatoes, halved
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4 ounces
hazelnuts, toasted and chopped
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1 tablespoon
canola oil
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1 tablespoon
olive oil
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1 tablespoon
red wine vinegar
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1
clove garlic, minced
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1 teaspoon
agave nectar
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1 tablespoon
whole grain mustard
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salt and pepper to taste
Directions
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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.
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Combine broccoli, feta, tomatoes and hazelnuts in a serving bowl.
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Whisk or shake the oils, vinegar, garlic, agave nectar, mustard, salt and pepper until emulsified.
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Toss salad with dressing and serve. If taking on a picnic, bring dressing in a little jar and toss before serving.
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