Broccoli, Feta and Tomato Salad

 

2

cups water

1

cup fresh broccoli florets

1

small plum (Roma) tomato, chopped (1/3 cup)

2

tablespoons reduced-fat feta cheese

1

tablespoon fat-free balsamic vinaigrette

1

teaspoon chopped fresh or 1/2 teaspoon dried oregano leaves

• 1 In 1-quart saucepan, heat water to boiling over high heat. Add broccoli; cook 10 to 20 seconds or until broccoli is bright green. Drain broccoli; rinse in cold water until cool.
• 2 In small serving bowl, stir broccoli and remaining ingredients.