Broccoli Madness Salad Recipes

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SOUPLANTATION'S JOAN'S BROCCOLI MADNESS SALAD (SWEET TOMATOES)

I had this at a chain salad bar style restaurant in FL called Sweet Tomatoes and found it online. Souplantation is another name for the chain. It was yummy. I make bacon in the microwave to save time and for easy clean up. If you use precooked bacon bits, this is a no-cook recipe. I think freshly crisped bacon is best but the other will do.

Provided by Oolala

Categories     Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8



Souplantation's Joan's Broccoli Madness Salad (Sweet Tomatoes) image

Steps:

  • Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
  • About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
  • Serve on chilled salad dishes.

1 bunch broccoli, uncooked, washed, cut into florets
1/2 cup cooked bacon, crumbled
1/2 cup cashews
1/3 cup raisins
1/4 cup red onion, chopped
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

CRACKED FARRO AND BROCCOLI SALAD

A crunchy, salty salad that proves (once again!) that it's worth having a mandoline slicer.

Categories     Bon Appétit     Grains     Broccoli     Cucumber     Salad     Dinner     Lunch     Summer     Spring     Healthy     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 21



Cracked Farro and Broccoli Salad image

Steps:

  • Pulse farro in a food processor until about half of the grains are cracked, about 1 minute. Cook farro in a medium pot of boiling salted water until al dente, 10-15 minutes. Drain and rinse under cold water. Spread out on a plate and chill.
  • Meanwhile, blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender to combine. With motor running, gradually stream in vegetable oil and 4 Tbsp. olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.
  • Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate remaining garlic clove; toss with broccoli. Let sit 15 minutes to let broccoli soften. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Drizzle with 1/4 cup dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again.
  • Serve salad topped with radishes and Pecorino.
  • Do Ahead
  • Dressing can be made 1 day ahead; cover and chill. Salad (without mint, radishes, and Pecorino) can be made 1 hour ahead; cover and chill.

1/2 cup semi-pearled farro
Kosher salt
1 large egg yolk
3 drained oil-packed anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 garlic cloves, peeled, divided
1/4 cup vegetable oil
6 tablespoons olive oil, divided
1 teaspoon dried oregano
Freshly ground black pepper
1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
1/2 small red onion, very thinly sliced, rinsed, patted dry
1 Persian cucumber, sliced 1/4-inch thick
2 Fresno chiles, thinly sliced
1/4 cup oil-packed sun-dried tomatoes, chopped
1 cup mint leaves
5 radishes, thinly sliced
2 ounces young Pecorino, shaved

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