Broccoli And Olive Salad With Lemon-Dill Vinaigrette

• 6 cups broccoli florets fresh
• 14 cups mixed greens torn
• 1 red bell pepper large, cut into thin strips
• 1 cup kalamata olives pitted
• 1/4 cup olive oil
• 1 teaspoon lemon zest finely shredded
• 1 tablespoon fresh dill
• 1/2 teaspoon dried dill
• 1 teaspoon garlic minced
• 1/2 teaspoon red pepper flakes crushed
• 1/8 teaspoon salt
• 4 ounces feta cheese crumbled, plain or herb

1. 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.

broccoli florets, mixed greens, red bell pepper, olives, olive oil, lemon zest, fresh dill, dill, garlic, red pepper, salt, feta cheese

Taken from www.yummly.com/recipe/Broccoli-and-Olive-Salad-with-Lemon-Dill-Vinaigrette-2248233 (may not work)