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
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
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 AND MOZZARELLA SALAD
Steps:
- In a large bowl, toss together all ingredients, except black pepper.
- Divide among 4 chilled salad plates. Serve with fresh ground pepper.
BROCCOLI AND TOMATO BAKE
This dish helps me warm up on a cold winter's day without being too heavy. It was inspired by a dish from my favorite vegetarian cookbook. I eat it with rice and chicken for dinner or a piece of brown bread for lunch.
Provided by Eliot
Categories Side Dish Vegetables Tomatoes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
- Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
- Preheat an oven to 375 degrees F (190 degrees C).
- Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
- Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
- Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Nutrition Facts : Calories 180.3 calories, Carbohydrate 15.4 g, Cholesterol 15.6 mg, Fat 9.7 g, Fiber 3.9 g, Protein 8.7 g, SaturatedFat 4.3 g, Sodium 422.3 mg, Sugar 8 g
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
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 AND TOMATO SALAD
Make and share this Broccoli and Tomato Salad recipe from Food.com.
Provided by Gail Blue Eyes
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
- Rinse with cold water and drain.
- In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
- Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
- Pour over salad; toss.
- Cover and chill for 1 hour.
- Serve with a slotted spoon.
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, 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.
TOMATO, BROCCOLI AND PASTA SALAD
A meal on its own... Great for picnics and summer parties. Looks great with the coloured pasta. Not too high in calories either. One of my sister's recipes passed down...
Provided by Valerie in Australia
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta until tender but firm.
- Drain and rinse under cold water.
- Wrap in paper towel and set aside.
- Blanch the broccoli for 2 minutes in boiling water.
- Drain and rinse in cold water and wrap in a towel.
- In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
- Pour over salad and toss till mixed.
- Add salt and pepper to taste.
- Refrigerate for 1 hour or up to 4 hours.
- Tastes even better the next day.
- The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.
BROCCOLI AND TOMATO PASTA SALAD
Make and share this Broccoli and Tomato Pasta Salad recipe from Food.com.
Provided by ellie_
Categories Strawberry
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1/4 cup oil in skillet over med.
- high heat.
- Add broccoli, onion, garlic and basil and cook until broccoli is crisp-tender (6 minutes).
- Remove from heat and cool.
- Put broccoli mixture and pasta in bowl and toss.
- Add fruit (strawberries and kiwi), tomatoes and bacon bits and toss again.
- Mix together remaining oil and vinegar and pour over salad.
- Toss.
- Crumble feta cheese over top of salad and toss.
- Refrigerate until ready to serve.
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.)
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