ROASTED BROCCOLI AND GRAPE SALAD
Steps:
- For the salad: Preheat the oven to 425 degrees F.
- Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes.
- Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes.
- For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl.
- For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.
GRAPE BROCCOLI SALAD
This tempting toss-up of vegetables, fruit and a sweet tangy dressing is a tasty alternative to pasta salads. "My sister's husband needs to watch what he eats, so she's a great source of healthy recipes like this one," says Peggy Cathey of McKinney, Texas.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the broccoli, grapes, celery, onions, water chestnuts and raisins. In a small bowl, combine the yogurt, mayonnaise and honey. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 129 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS
Try a flavor from the beaches of the eastern shore. This refreshing yet hearty family recipe has been adopted into the families of all of our friends. We never steam a bushel of crabs without having a huge bowl of this salad and corn on the cob on the table. This dish is simply mandatory at every BBQ, potluck or pitch-in event. Give it a try!
Provided by Coastal Roots
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
- Combine broccoli, onion, and grapes in a bowl.
- Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
- Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.
Nutrition Facts : Calories 326.7 calories, Carbohydrate 12.5 g, Cholesterol 20.5 mg, Fat 29 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 4.8 g, Sodium 382.4 mg, Sugar 8 g
APPLE GRAPE BROCCOLI SALAD
I found this recipe in a local newspaper several years ago and reworked it to my family's taste. So far everyone who has it asks for more! It is a perfect fast and easy dish.-Mary Javor, Hastings, Michigan
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the broccoli, apples, grapes, raisins, pecans and onion. In a jar with a tight-fitting lid, combine the dressing ingredients; shake until sugar is dissolved. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 362 calories, Fat 27g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 246mg sodium, Carbohydrate 31g carbohydrate (27g sugars, Fiber 3g fiber), Protein 2g protein.
FRESH GRAPE BROCCOLI SALAD
Field editor Lavonne Hartel of Williston, North Dakota chuckles as she relates, "Our nephew recently told me this salad is his favorite, but the first time he ate it at my house, he thought I was cleaning out the refrigerator!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, combine broccoli, onions, celery and grapes. In another bowl, whisk mayonnaise, sugar and vinegar; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.
Nutrition Facts : Calories 221 calories, Fat 18g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 176mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.
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BROCCOLI & GRAPE SALAD - EATINGWELL
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5/5 (1)Total Time 20 minsAuthor Julia LevyCalories 196 per serving
- Set a large bowl of ice water near the stove. Bring a medium pot of water to a boil. Add broccoli and onion; cook until the broccoli is bright green and tender-crisp, about 2 minutes. Drain; plunge the vegetables into the ice water. Let stand until chilled, about 2 minutes. Drain and pat very dry.
- Whisk yogurt, mayonnaise, vinegar, honey, salt and pepper in a medium bowl. Fold in the broccoli mixture, grapes and almonds. Serve immediately.
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- Brown bacon in a skillet then remove to a plate using a slotted spoon. In a separate, dry skillet, toast pine nuts over medium heat until golden and fragrant, tossing often (3 minutes), then transfer to a plate.
- In a medium bowl, combine chopped broccoli, sliced cucumber, halved grapes, diced onion, browned bacon and toasted pine nuts.
- In a separate small bowl, combine 1/2 cup of mayo, 2 Tbsp lemon juice, 1 Tbsp sugar, 1/4 tsp salt, 1/4 tsp pepper and mix well.
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- To blanch the broccoli: Boil a large pot of water, then drop broccoli florets in and stir so all the broccoli gets submerged. When the broccoli changes from a dark green to a pretty bright green (about 30 seconds), pour into a strainer in the sink, then set aside.
- In a large mixing bowl combine mayonnaise, olive oil, Greek yogurt, vinegar, maple syrup, salt and peppers. Stir well.
- Fold in the broccoli, grapes, green onions, 1/3 cup of the almonds and three-fourths of the bacon. Once completely combined, sprinkle the rest of the almonds and bacon on top. Cover and chill 1 hour before serving.
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