Makes 3 servings
Blanching the broccoli leaves it crisp-tender but not raw.
1 cup broccoli florets
1/4 cup seeded and diced yellow or orange bell pepper
2 tablespoons chopped red onion
1/2 cup chopped zucchini
1 cup cherry or grape tomatoes, halved
2 teaspoons dried basil
1 teaspoon dried oregano
1/4 cup store-bought light ranch dressing of your choice
3 tablespoons crumbled reduced-fat feta cheese
Salt and freshly ground black pepper, to taste
Bring a pot of lightly salted water to a boil. Fill a bowl with ice water. Add the broccoli to the boiling water and bring back to a boil. Drain and add the broccoli to the ice water. Drain again and transfer the blanched broccoli to a large serving bowl. Add the bell pepper, onion, zucchini, tomatoes, basil, and oregano. Add the dressing and cheese and toss to combine. Taste and season with salt and pepper, if needed.
Per serving: Calories 112, Protein 4g, Total fat 7g, Sat fat 2g, Trans fat 0g, Cholesterol 15mg, Carbohydrate 8g, Dietary fiber 3g, Sodium 274mg