Saturday, August 18, 2012

Ashville's Broccoli Garbanzo Feta and Pesto Salad Recipe -

For the last 12 years, my family and I often visit a local gem of a restaurant  to enjoy their pizza, wings and salads. Ashville General Store is one of my favorite places to take out-of-town friends because of the amazing variety on the menu, the small town charm of the store, and the wonderful staff. 

The owner, Jackie, was kind enough to give me the breakdown of one of my favorite salad treats they serve there: Broccoli Garbanzo Salad. Here is my first at-home attempt in making this tasty dish. It's easy and good for you. If you like, grilled chicken breast can be added to it to become a dinner entree instead of a side dish - but I've been happy having this salad any day of the week for supper!

Here's what's in it:Broccoli Crowns(Either steamed fresh or from frozen), garbanzo beans, green onions, feta cheese, green onions, fresh basil or pesto mix, chopped garlic, sunflower seeds - sesame seeds - black olives (if you like them), lemon juice, virgin olive oil and salt/pepper to taste.

Here's how to make it: Steam or blanch chopped broccoli until tender. In the last few minutes of blanching, toss chopped green onions into the water. Remove broccoli and onions from heat and drain immediately. While blanching the veggies, mix garbanzo beans, basil, feta, garlic and opt. items. Mix veggies and bean mix together. In a bowl mix olive oil and lemon juice. Mix just enough to lightly cover the veggie and bean mix. Add oil mix to bean and veggie mix and place in fridge until cool. When ready to serve, give salad a mix. if desired drizzle some olive oil and add salt and pepper over salad when ready to serve. 


1 comment:

Mel said...

It was all good.......til you hit the feta cheese......LOL

JUST sayin'.....