A delicious and healthy variation on broccoli salad.

 Ingredients:

1 bunch broccoli (about 1lb or 500g)
2 tbsp. extra-virgin olive oil
2 tbsp. wine vinegar
2 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp each salt and pepper
1 cup crumbled feta cheese
1 cup grape or cherry tomatoes, halved
1/2 cup very thinly sliced red onion

Directions:

Cut broccoli into florets. Peel and cut broccoli stems into ½-inch (5mm) thick slices. Set aside.

Pour enough water into saucepan to come 1 inch (2.5 cm) up the side; bring to boil.

Place broccoli in steamer basket in saucepan; cover and steam until bright green but still crisp, about 1 minute. Drain.

In large bowl, whisk together oil, vinegar, mustard, garlic, salt and pepper.

Add broccoli, feta cheese, tomatoes and onion: toss to coat.

(Make-ahead: cover and refrigerate for up to 1 day).

Allowances: Makes 6 servings
Count each serving as: 1 fat (group 7) and 1 protein (group 6)