Broccoli And Cherry Tomato Salad Recipes
BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD
This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 8
Steps:
- In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
- In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.
Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g
ROASTED BROCCOLI WITH CHERRY TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 23m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.
BROCCOLI TOMATO SALAD
Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CHERRY TOMATO SALAD
This is a nicely-flavored simple salad that I love and make often in the summer. My husband is not as crazy about tomatoes as I am, but he will eat seconds of this dish. I clipped the recipe out of a newspaper several years ago.
Provided by GaylaJ
Categories Vegetable
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk mayonnaise, vinegar and mustard together.
- Add tomatoes, onions and parsley.
- Toss well and season to taste.
Nutrition Facts : Calories 19.4, Fat 0.2, Sodium 19.6, Carbohydrate 4, Fiber 1.2, Sugar 2.4, Protein 0.9
TOMATO BROCCOLI SALAD
I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.
Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
MARINATED BROCCOLI-TOMATO SALAD
Move over, potato salad-Marinated Broccoli-Tomato Salad is stealing your spot. A bountiful broccoli-tomato salad with cheesy goodness in every bite.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 4h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Combine first 6 ingredients in large bowl.
- Mix remaining ingredients until blended. Add to broccoli mixture; toss to coat.
- Refrigerate 4 hours.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD
This easy recipe came from the March 2004 issue of Everyday Food. It is quick to put together and a colorful and delicious salad. I prefer to eat it right away, still slightly warm. I think it would be good sprinkled with crumbled feta cheese or with some chicken or tuna for a main course salad.
Provided by nadia murray
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
- Stir in red onion and season with salt and pepper.
- Add cherry tomatoes, chickpeas and broccoli; toss to coat.
- Serve immediately, room temperature or chilled.
BROCCOLI AND CHERRY TOMATO SALAD
Make and share this Broccoli and Cherry Tomato Salad recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Steam broccoli until just crisp-tender, about 3 minutes.
- Transfer to large bowl and cool.
- Add tomatoes.
- Place mustard in small bowl.
- Gradually whisk in vinegar, then oil.
- Mix in oregano.
- Add to salad and toss to coat.
- Season with salt and pepper.
- Can be made 6 hours ahead.
- Cover, chill.
Nutrition Facts : Calories 44.1, Fat 2.6, SaturatedFat 0.4, Sodium 34.3, Carbohydrate 4.7, Fiber 0.8, Sugar 1.3, Protein 1.9
BROCCOLI AND CHERRY TOMATO SALAD
Categories Salad Tomato Vegetable Freeze/Chill Low Fat Vegetarian Quick & Easy Low Cal Low/No Sugar Summer Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)
BROCCOLI, CHERRY TOMATO, & PASTA SALAD
I found this recipe in Cooking Light magazine years ago and, even though it takes a bit of time to prepare, it's still a favorite! I usually don't use the dill (although I do like it when I happen to have it on hand), and I use 1/4 cup of sliced green onions instead of the shallots.
Provided by VictoriaL
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
- Set remaining herb mixture aside.
- To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
- Drop 2 garlic cloves through the food chute with food processor on; process until minced.
- Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
- Stir in feta.
- To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
- Cool.
- Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
- Pour dressing over salad; toss well.
- Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
- 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
- 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
- 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.
Nutrition Facts : Calories 347.7, Fat 9.7, SaturatedFat 3.9, Cholesterol 19.2, Sodium 524.4, Carbohydrate 52.7, Fiber 11.6, Sugar 7.6, Protein 18.9
ROASTED BROCCOLI WITH CHERRY TOMATOES
I happened to catch Down Home with the Neelys the other day and they made this wonderful dish. I couldn't wait to make it and it didn't disappoint! I have used a sliced firm tomato and it works ok, I think the cherry tomatoes are better.
Provided by GaylaV
Categories Vegetable
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F.
- Add broccoli, shallots, tomatoes, garlic, red pepper and oil into a large bowl.
- Sprinkle with salt and pepper.
- Toss to coat and spread onto a large baking sheet.
- Roast until the stems are tender-crisp and lightly golden brown. (about 18 min.).
- Grate the parmesan cheese over the broccoli while it's hot.
- Serve and Enjoy!
Nutrition Facts : Calories 278, Fat 17.2, SaturatedFat 3.5, Cholesterol 7.3, Sodium 377.7, Carbohydrate 24.8, Fiber 8.9, Sugar 7.2, Protein 12.7
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