Recipe Corner: Broccoli Salad with Walnuts, Grapes and Feta



1 large head broccoli, cleaned, cut into bite-sized pieces

1 cup walnuts halves or slivered almonds

1 cup red seedless grapes

1 red apple, peel on, cored and diced

1/2 cup golden raisins

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1/2 cup shredded carrots

1/2 cup celery (and tops), chopped

1/2 cup green onions (scallions), sliced or chopped

1/4 cup green olives, chopped

1/4 cup dried cranberries

1/4 cup red onions, minced

2 tablespoons brown sugar

10 grape tomatoes, cut in half

Juice and zest of one large lemon
1 cup Italian or creamy salad dressing (to taste)

6-8 oz. feta or hard blue cheese, crumbled

Kosher salt and black pepper (to taste)



in a large glass bowl, combine all ingredients except the cheese, salt and pepper, and toss with dressing.  Cover and chill for up to 8 hours, tossing occasionally.

To serve, toss with cheese, salt and pepper, and garnish with more walnuts or almonds, if desired.

Serve salad on a bed of fresh spinach, endive, arugula or lettuce with sliced avocados and tomatoes or fresh sliced fruit on the side.

Serve with extra dressing.

*This salad is best if made the night before serving, so that flavors can blend.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at



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