BROCCOLI AND OLIVE SALAD WITH LEMON-DILL VINAIGRETTE

Broccoli and Olive Salad with Lemon-Dill Vinaigrette

Ingridents:
-6 cups fresh broccoli flowerets
-14 cups torn mixed salad greens
-1 large red bell pepper, cut into thin strips
-1 cup pitted kalamata olives
-1/4 cup olive oil
-1 teaspoon finely shredded lemon peel
-1/4 cup lemon juice
-1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill weed
-1 teaspoon bottled minced garlic
-1/2 teaspoon crushed red pepper
-1/8 teaspoon salt
-4 ounces crumbled herb or plain feta cheese

Directions:
-In large covered saucepan, cook broccoli in a small amount of boiling water about 2 minutes or until crisp-tender. Drain and rinse with cold water.
-In large salad bowl, combine broccoli, salad greens, bell pepper and olives.
-In screw-top jar, combine oil, lemon peel, lemon juice, dill, garlic, crushed red pepper and salt. Cover and shake well. Pour over greens mixture; toss lightly to coat. Sprinkle with feta cheese.