Best Broccoli And Endive Salad With Feta And Red Peppers Recipes

ROASTED BROCCOLI AND FETA SALAD

Roasted Broccoli and Feta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients

2 heads broccoli, cut into florets
2 cups cherry tomatoes
1/4 cup, plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 1/2 ounces baby arugula (about 3 large handfuls)
4 ounces crumbled feta cheese

Steps:

Preheat the oven to 400 degrees F.
Add the broccoli florets and cherry tomatoes to a rimmed sheet tray. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat completely. Roast for 20 to 25 minutes, until the broccoli is tender and lightly golden brown.
Toss with arugula and crumbled feta cheese. Drizzle with remaining 2 tablespoons olive oil. Season with salt and pepper and toss. Serve immediately.

BROCCOLI AND ENDIVE SALAD WITH FETA AND RED PEPPERS

Broccoli and Endive Salad With Feta and Red Peppers image

Parents appreciate broccoli because it's one vegetable that their children will eat. But what about broccoli for adults? How much plain steamed broccoli do you really want to eat? We rarely base a meal on this healthy food, yet there are plenty of ways to move it to the center of your plate. For main dishes, I am most likely to use broccoli in a salad, a soup or pasta. Those little flowers - the crown of the broccoli is the plant's flower - are like sponges for tasty sauces, dressings and broths. Like other cruciferous vegetables in the Brassica family (kale, collard greens, cabbage, Brussels sprouts and cauliflower), broccoli contains sulfur-containing phytonutrients that have gotten a lot of attention from nutritionists for their potential cancer-fighting properties. It's packed with vitamins C, A, K and folate, as well as with fiber. And broccoli is a very good source of manganese, tryptophan, potassium, B vitamins, magnesium, iron, calcium, zinc and vitamin E. In this beautiful salad, the bitter flavor of the endive is countered by the sweet red peppers and broccoli.

Provided by Martha Rose Shulman

Categories dinner, easy, quick, salads and dressings

Time 10m

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

2 tablespoons sherry vinegar or champagne vinegar
1 teaspoon balsamic vinegar
Salt, preferably kosher salt, to taste
1 small garlic clove, minced or pureed
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil, or use 2 tablespoons buttermilk and 1/4 cup extra virgin olive oil
12 ounces broccoli crowns (2 good-size crowns)
1 red bell pepper, roasted if desired
1 tablespoon lightly toasted pine nuts
6 Belgian endives, leaves separated
2 tablespoon chopped fresh herbs, such as parsley, chives, tarragon, chervil
3 ounces feta, crumbled

Steps:

Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil. Set aside.
Bring a medium pot of generously salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water, and cook 2 1/2 minutes. Transfer to the ice water, let cool for a few minutes and drain. Dry on paper towels. Toss in a bowl with the red pepper, pine nuts, feta and half the dressing.
In a wide salad bowl, toss together the endives, herbs and remaining dressing. Top with the broccoli mixture, and serve.

Nutrition Facts : @context http, Calories 96, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 3 grams, TransFat 0 grams

BROCCOLI WITH CHARRED RED PEPPERS & FETA

Broccoli with charred red peppers & feta image

Enjoy broccoli with crumbled feta, charred red peppers, red onion and garlic as a vibrant veggie side dish. It's a perfect partner for our slow roasted lamb

Provided by Melissa Thompson - Journalist and food writer

Categories Side dish

Time 25m

Yield Serves 4-6 as a side

Number Of Ingredients 6

Ingredients

2 red peppers
1 large head of broccoli
1 tbsp vegetable oil
1 red onion, peeled and thinly sliced
1 garlic clove, crushed
100g feta, crumbled

Steps:

Scorch the red peppers directly over the largest flame on the hob for around 5 mins until they blacken, rotating frequently. If you don't have a gas hob, you can use a barbecue or an oven grill on the highest setting. Once blackened, put in a container with a lid and leave to cool.
Peel the skin off and remove the seeds and any pith from inside. Slice thickly, reserving any juices. Sieve the juices to remove any seeds.
Cut the broccoli into large florets. Heat the oil in a frying pan over a medium-high heat and fry the broccoli for 5 mins, stirring regularly, until starting to to turn golden brown. Add the onion, garlic, some seasoning and 100ml water, then put the lid on the pan. Reduce the heat to medium and cook for a further 5 mins, stirring regularly.
Pour in any remaining pepper juices, mix and spoon onto a serving plate. Place the red pepper slices on top and scatter over the feta.

Nutrition Facts : Calories 121 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

BROCCOLI AND FETA SALAD

Broccoli and Feta Salad image

I took this amazing salad to a barbecue and there was nothing left. If you use herbed and garlic Feta Cheese, omit the 1 clove of garlic or taste and then add as much garlic to suit your taste buds. You can also make this ahead and keep covered in the refrigerator up to a day. This recipe came from one of my favorite magazines "Canadian Living."

Provided by heather in Ont

Categories Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 bunch broccoli (approx. 1lb)
2 tablespoons extra virgin olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 cup crumbled feta cheese
1 cup grape tomatoes or 1 cup cherry tomatoes, halved
1/2 cup very thinly sliced red onion

Steps:

Cut broccoli into florets.
Pour enough water into saucepan to come 1 inch up side and bring to boil.
Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp (approx 1 min) Drain.
Whisk together oil, vinegar, mustard, garlic, salt and pepper in large bowl.
Add broccoli, feta cheese, tomatoes and onion.
Toss to coat.

Nutrition Facts : Calories 228.2, Fat 15.5, SaturatedFat 6.6, Cholesterol 33.4, Sodium 645.3, Carbohydrate 15.4, Fiber 4.9, Sugar 6, Protein 10.3

EASY RED BELL PEPPER AND FETA SALAD

Easy Red Bell Pepper and Feta Salad image

This delicious summer salad is made with fresh red bell peppers and creamy feta. Great with a slice of crispy bread. You can also use a mix of bell peppers.

Provided by Christine

Categories Salad Vegetable Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 10

Ingredients

4 red bell peppers, sliced
1 (8 ounce) package crumbled feta cheese
1 onion, finely chopped
6 tablespoons olive oil
6 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1 clove garlic, minced
salt and freshly ground black pepper to taste
1 pinch white sugar

Steps:

Combine bell peppers, feta cheese, and onion in a large bowl.
Combine olive oil, balsamic vinegar, mustard, honey, garlic, salt, pepper, and sugar in a small lidded jar and shake vigorously to combine. Pour over salad and toss to combine.

Nutrition Facts : Calories 400.4 calories, Carbohydrate 17.8 g, Cholesterol 50.5 mg, Fat 32.8 g, Fiber 2.9 g, Protein 9.7 g, SaturatedFat 11.3 g, Sodium 715.6 mg, Sugar 13.4 g

BROCCOLI SALAD WITH FETA

Broccoli Salad With Feta image

Make and share this Broccoli Salad With Feta recipe from Food.com.

Provided by Shannon 24

Categories Vegetable

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups broccoli, raw bite size pieces
1/2 cup red onion, chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/2 cup feta cheese
1/2 cup low-fat plain yogurt
1/2 cup light mayonnaise
1 1/2 tablespoons sugar
1 tablespoon lemon juice
salt
pepper

Steps:

Mix the first five ingredients in a bowl.
Combine the the last nine ingredients to form the dressing.
Add to broccoli mixture.
Cover and refrigerate for 2 hours before serving.
Enjoy!

BROCCOLI SALAD WITH BLACK OLIVES AND FETA CHEESE

Broccoli Salad With Black Olives and Feta Cheese image

Broccoli in a light dijon vinegrette. The Black Olives and Feta give it a unique flavor and since you use the stems of the broccoli there is little waste. I found this at an organice vegetable site. Sometimes I use more olives, personal taste.

Provided by BakinBaby

Categories Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb broccoli (stems peeled & cut in 1/4-inch slices and remaining into florets)
1/2 cup black olives (Kalamata sliced in half)
1/2 cup celery (sliced thin)
1/2 cup red bell pepper (sliced thin)
1/4 cup red onion (chopped)
1 cup feta cheese
6 tablespoons red wine vinegar
6 teaspoons Dijon mustard
2 garlic cloves (minced)
salt & freshly ground black pepper
2/3 cup olive oil

Steps:

Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.