Broccoli Salad With Lemon Vinaigrette Recipes
FRESH BROCCOLI SALAD WITH LEMON
The slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. -Janet Roth, Tempe, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth., In a large bowl, combine broccoli, mushrooms, bacon, raisins and onion. Pour dressing over salad; toss to coat. Refrigerate until serving. If desired, serve with lemon wedges.
Nutrition Facts : Calories 222 calories, Fat 13g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 8g protein.
BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
- Bring a medium pot of salted water to a boil.
- Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
BROCCOLI SALAD WITH SWEET VINAIGRETTE
If you can coordinate making this salad a day in advance, it's well worth trying to do so. Though it's good immediately, by the next day, the flavors meld so nicely, you're likely to swear that this is as special as any full fat broccoli salad. I found this recipe in The Biggest Loser Cookbook. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Vegetable
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In a plastic storage container, whisk together the juice, yogurt, mustard, and preserves. Add the broccoli and onion. Toss to coat.
- Cover the container with the lid. Refrigerate for at least 1 hour or up to 1 day before serving.
Nutrition Facts : Calories 98.4, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.6, Sodium 169.1, Carbohydrate 19.8, Fiber 0.7, Sugar 11.2, Protein 5.8
SUMMER SALAD WITH LEMON VINAIGRETTE
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE
I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!
Provided by Choppin_Broccoli
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
- Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
- In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
- Add oil and blend quickly.
- Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
- Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.
Nutrition Facts : Calories 295.2, Fat 29.4, SaturatedFat 5, Cholesterol 7.5, Sodium 65.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.3, Protein 4.4
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