“The kalamata olives give an extra zip to this slaw, but for convenience, a 4-ounce can of sliced black olives is just great!” Nancy Hammond — Beverly Hills, Michigan
- 1 package (12 ounces) broccoli coleslaw mix
- 1 cup (4 ounces) crumbled feta cheese
- 15 Greek olives, sliced
- 3/4 cup Greek vinaigrette
- In a salad bowl, combine the coleslaw mix, cheese and olives. Add vinaigrette; toss to coat. Chill until serving. Yield: 5 servings.
Originally published as Mediterranean Broccoli Slaw in Simple & Delicious September/October 2009, p18
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