There is nothing better than a crisp salad loaded with an array of your favorite topping and dressed perfectly with a tangy dressing. Salads are clean, refreshing and overall satisfying, however, if your week consists of more than a few salads along the way it is possible to fall into a salad rut.
Changing up dressings is one thing, but replacing mixed greens, or romaine lettuce just may be the answer. There are lots of options available, like a heartier green, such as raw collard greens or spinach, but this recipe goes way beyond the oblivious.
Raw vegetables tend to be harder to eat and the taste can be just that what it says…raw tasting. By par boiling the broccoli in this recipe for a broccoli salad it removes the raw flavor and is slightly softer and more pleasing to eat. So what are you waiting for, try this and get out of your salad rut.
Broccoli Garbanzo Bean Salad with Pita Croutons
Serves 4 as a Side Item
1 Each Broccoli-about 4 cups
16 Ounce Can Garbanzo Beans-chick peas-rinse and drained
8 Each Sun Dried Tomatoes-packed in oil, reserve for dressing-thin sliced
1/2 Cup Walnuts-chopped
2 Ounces Feta Cheese-about a 1/4 cup-crumbled
To Taste Kosher Salt
To Taste Black Pepper
1 Each Whole Wheat Pita-bread pocket
To Drizzle Extra Virgin Olive Oil
1 Each Garlic Clove
1/4 Cup Red Wine Vinegar
1 Teaspoon Dijon Mustard
1/4 Cup Sun Dried Tomato Oil-reserved
1/2 Teaspoon Crushed Red Pepper
Bring a large pot of water to a boil, add a large pinch of salt and then the broccoli, and set a timer for 4 minutes. Get a bowl of cold water with ice in it ready to shock the broccoli. When the timer goes off strain the broccoli and place in the ice water to stop the cooking process.
Once the broccoli is completely cooled, place in a strainer, put the strainer in a large bowl and place in the refrigerator, until completely drained (shaking periodically), about 1 hour.
While the broccoli is draining make the dressing by placing the vinegar, mustard and crushed red pepper in a mixing bowl and whisk to combine. While still whisking slowly add the sun dried tomato oil slowly until all is incorporated.
Preheat oven to 325 degrees. Cut the pita in half, split the top from the bottom, drizzle the inside of the pita with a little oil and rub in, place on a baking sheet and place in preheated oven until crispy, about 5 minutes. Remove from the oven and rub the insides of the pita with garlic and cut into bite size pieces.
Remove the broccoli from the refrigerator, pat off any remaining water from broccoli or place in a salad spinner and gently spin to dry.
Place broccoli, garbanzo beans, sun dried tomatoes, walnuts, feta and some of the pita croutons in a bowl, season to taste with salt and pepper, and gently mix to combine. Add some of the dressing and toss to lightly dress, taste and add more dressing if needed. Place in refrigerator, covered or serve immediately with any remaining croutons or dressing.