Servings: four to six.
The combination of sweet and salty makes this salad an ideal antipasti course, or try it as a side dish for grilled chicken or swordfish.
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You can substitute Marcona almonds for the slivered almonds; since they are already fried in olive oil, you can skip that step.
Absolutely delicious! Can't believe what a super dish this was and how simple to prepare. Will definitely do again.
My husband hates garlic and feta, and he's not crazy about broccoli, yet he loves this sweet-and-tangy, soft-and-crunchy salad. I sometimes make the whole salad as a one-dish-meal for the two of us on a hot day.
I made this salad for the first time when we were expecting company, and everyone liked it. One guest commented that the dressing must be "your own" (rather than bottled). My husband usually eats broccoli as penance for his sins, but he asked me to put this recipe on the make-again list.
This was really delicious... especially considering how easy it was. I served it at a dinner party and it was a big hit. I will definitely make this again and again. What a great way to use up broccoli!! I used dried cranberries and they were really good. I have also made the salad with both cilantro and basil and both were good. I agree with the first reviewer in that the salad was not nearly as good cold. So... the second time I made it I held back the toppings for what I didn't think I'd eat and just tossed everything together before serving. The leftovers were much better!
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