Broccoli salad with cranberries and creamy (sheep's milk) feta dressing

20 minutes (buttermilk), 25 minutes (veggies and dressing)
Cooking time
0 minutes
1/2 Cup
a2 Milk® Whole
1 tsp.
Cream of tartar
Creamy Feta Dressing Ingredients (Yield: 1 ½ Cups)
4 oz
Sheep’s milk feta cheese
1/2 Cup
Buttermilk made with a2 Milk® (see above)
1/4 Cup
Olive Oil
1 Tbsp.
Parsley, finely chopped
1/2 tsp.
Fresh oregano, finely chopped
1/2 tsp.
Fresh thyme, finely chopped
2 tsp.
Fresh lemon zest
1 Tbsp.
Fresh lemon juice
Salt and pepper, to taste
Salad Ingredients (Yield: 8 Cups)
3 Cups
Baby arugula or salad greens
3 Cups
Broccoli florets, lightly steamed
Red onion, thinly sliced into rings
Avocados, thick sliced
1/4 Cup
Dried cranberries
1/2 Cup
Crushed walnuts
1/2 Cup
Creamy feta dressing (see above)
  1. 1. In a mixing bowl, whisk together the whole milk and the cream of tartar. Allow the buttermilk mixture to thicken for 20 minutes.
  2. 2. To make the dressing, combine the ingredients in a blender. Season with salt and pepper and blend until smooth. Set aside.
  3. 3. In a mixing bowl, combine the prepared broccoli florets, onions and avocados.
  4. 4. Assemble the salad in a large serving bowl, starting with the arugula or salad greens. Layer the broccoli mixture on top.
  5. 5. Sprinkle the assembled salad with dried cranberries and crushed walnuts. Serve with creamy feta dressing.

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