Ingredients
4
cups water
2
cups fresh broccoli florets
2
small plum (Roma) tomatoes, chopped (2/3 cup)
1/4
cup reduced-fat feta cheese
2
tablespoons fat-free balsamic vinaigrette
2
teaspoons chopped fresh or 1 teaspoon dried oregano leaves
Preparation
In 2-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.
In small serving bowl, stir broccoli and remaining ingredients.
