I’m back in the Gilmore Park Church Community Kitchen. For today’s kitchen, Minoo prepared a salad recipe. a pesto recipe, a pasta dish with the pesto recipe and a refreshing summer mint drink.
The salad recipe is Broccoli Salad with Feta. The saltiness from the feta adds a different dimension to the creamy and tangy salad dressing.
Nutritional values and benefits from broccoli include:
- rich in Vitamin C
- high in dietary fiber
- has modest amount of beta carotene
- reduces risk of prostate cancer
- prevents heart disease
Ingredients
- 1 to 2 cups broccoli flowerets
- 1/2 cup chopped red onion
- 1/2 cup currants or raisins
- 1/2 cup feta cheese, crumbled
- 1/4 cup sun flower seeds
Dressing
- 1/2 cup yogurt (we used Greek yogurt) or sour cream
- 1/4 cup mayonnaise
- 1 1/2 to 2 tablespoons sugar
- 1 to 1 1/2 tablespoons lemon juice
- salt and pepper to taste
Source: via Minoo
Instructions
 Blanch the broccoli flowerets in boiling water for 2 minutes. Cooking helps to release the beta carotene in broccoli.
Drain the broccoli and cool in ice water or under cool running tap water. |
 While the broccoli is cooling, prepare the dressing by combining all the dressing ingredients and mix well. |
 Combine the salad ingredients in a large bowl. |
 Add dressing and toss to mix well.
Cover and refrigerate in the fridge for two hours before serving. |