Easy Broccoli Salad with Feta and Toasted Almonds

Easy Broccoli Salad with Feta and Toasted Almonds

A delicious twist on broccoli salad. In this recipe the broccoli is blanched and plunged into an ice bath to immediately stop the cooking and retain the vibrant green color and tender crunch.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Breakfast, Salad
Cuisine American, Italian
Servings 4 servings
Calories 295 kcal
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Ingredients
  

Salad Ingredients:

Dressing Ingredients:

Instructions
 

  • Bring 6 cups of salted water to a boil in a large saucepan.
  • While waiting for water to boil, prepare an ice bath.
  • Once water boils, add broccoli and cook for 1 minute. Drain the broccoli and immediately place into the prepared ice water bath.
  • Once cool, drain well and place into salad spinner to remove all of the moisture, spinning at least twice. Alternatively pat dry with clean kitchen towels.
  • In a medium bowl, combine sour cream, vinegar, mustard. Season to taste with salt and black pepper.
  • In a large serving bowl, add cooled broccoli and remaining salad ingredients.
  • Pour dressing over salad ingredients and toss until everything is combined and fully coated with the dressing.
  • Salad may be eaten immediately or refrigerated until ready to serve. Best flavor is attained when allowed to chill for at least 30 minutes.
  • Enjoy.
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 295kcal (15%)Carbohydrates: 27g (9%)Protein: 15g (30%)Fat: 17g (26%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 39mg (13%)Sodium: 371mg (16%)Potassium: 1169mg (33%)Fiber: 10g (42%)Sugar: 8g (9%)Vitamin A: 2822IU (56%)Vitamin C: 280mg (339%)Calcium: 319mg (32%)Iron: 3mg (17%)

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

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