ROASTED BROCCOLI SALAD WITH BACON DRESSING
Steps:
- Preheat the oven to 400 degrees F.
- Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
- In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
- Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.
BROCCOLI WITH HOT BACON DRESSING
Categories Garlic Pork Vegetable Side Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Peel broccoli stems with a vegetable peeler, then cut crosswise into 1/4-inch slices.
- Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 4 to 5 minutes. Transfer bacon with a slotted spoon to several layers of paper towels to drain, leaving fat in skillet. Add garlic and raisins to skillet and cook over moderate heat, stirring, until garlic is pale golden, about 1 minute. Stir in vinegar, oil, salt, and pepper, then remove from heat.
- Meanwhile, cook broccoli florets and stems in a large pot of boiling salted water until just tender, 4 to 5 minutes. Drain broccoli well and transfer to a bowl.
- Bring dressing to a simmer, then cook, stirring, 1 minute. Pour hot dressing over broccoli and sprinkle with bacon, tossing to combine.
WARM BROCCOLI SLAW WITH BACON
This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
- Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
- Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.
CHEESY BROCCOLI WITH BACON
Gobble up bits of broccoli covered with an easy cheese sauce and sprinkled with smoky bacon. 15-minute side!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 12
Number Of Ingredients 4
Steps:
- Place broccoli and water in rectangular microwavable dish, 11x7x1 1/2 inches. Cover with plastic wrap, folding back one edge or corner 1/4 inch to vent steam. Microwave on High about 5 minutes or until hot and crisp-tender.
- Drain broccoli; return to dish. Sprinkle with cheese. Microwave uncovered on High 3 to 4 minutes or until cheese is melted. Sprinkle bacon over top.
Nutrition Facts : Calories 110, Carbohydrate 2 g, Cholesterol 20 mg, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg
BROCCOLI SALAD WITH BACON
I can never get enough of this broccoli salad. Salty bacon, crunchy sunflower kernels, and a hint of sweetness and vinegar.
Provided by Issaarnold
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 45m
Yield 8
Number Of Ingredients 7
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 and let cool enough to handle, 5 to 10 minutes. Crumble.
- Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl.
- Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.
Nutrition Facts : Calories 342.6 calories, Carbohydrate 12.4 g, Cholesterol 28.3 mg, Fat 28.9 g, Fiber 1.9 g, Protein 10.1 g, SaturatedFat 5.4 g, Sodium 561 mg, Sugar 7.8 g
ITALIAN BROCCOLI WITH BACON
My family loves broccoli, but it seems most of my recipes call for cheese or a heavy sauce. I threw this together last night for a lighter dish that is still full of flavor. If you have fresh broccoli in a microwave safe bag, it makes this dish even quicker! A 12 oz. bag of broccoli microwaves in just 4 minutes.
Provided by ColCadsMom
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Steam fresh broccoli, or microwave frozen or fresh bagged broccoli according to package directions.
- Drain any excess liquid and set aside.
- Meanwhile, cook bacon in nonstick skillet until done.
- Remove from skillet and crumble.
- Wipe most of the excess grease from the skillet.
- Saute onions and mushrooms in skillet until tender.
- Add broccoli to skillet.
- Stir in salad dressing.
- Add crumbled bacon.
- Serve immediately.
Nutrition Facts : Calories 95.6, Fat 5.7, SaturatedFat 1.8, Cholesterol 8, Sodium 288.6, Carbohydrate 8.4, Fiber 0.3, Sugar 1.8, Protein 5.1
BROCCOLI WITH GARLIC, BACON & PARMESAN
My approach to this broccoli is to cook it slowly in the seasonings so the garlic blends with smoky bacon. A few simple ingredients make ordinary broccoli irresistible. -Erin Chilcoat, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Fill a 6-qt. stockpot two-thirds full with water; add salt and bring to a boil over high heat. In batches, add broccoli and cook until broccoli turns bright green, 2-3 minutes; remove with a slotted spoon., In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add oil to drippings; heat over medium heat. Add garlic and pepper flakes; cook and stir until garlic is fragrant, 2-3 minutes (do not allow to brown). Add broccoli; cook until broccoli is tender, stirring occasionally. Stir in bacon; sprinkle with cheese.
Nutrition Facts : Calories 155 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 371mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
PENNSYLVANIA DUTCH HOT BACON DRESSING
Serve this over greens; a great side dish for upcoming traditional holiday dinners, a Polish or German dinner or any meal.
Provided by TheDancingCook
Categories Salad Dressings
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook bacon until crisp; remove and chop.
- Add to greens.
- Add all other ingredients to the beaten egg and pour into the hot bacon fat and cook until thickened.
- Serve over greens, and add a little bit of chopped onion to salad, if desired.
Nutrition Facts : Calories 146.1, Fat 6.2, SaturatedFat 2.7, Cholesterol 59.1, Sodium 388.8, Carbohydrate 17.7, Fiber 0.1, Sugar 12.5, Protein 4.6
BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.
Provided by Margaux Laskey
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
- Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
- In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
- In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams
MARTIE'S BROCCOLI SALAD WITH BACON AND CHEESE
This broccoli salad recipe is from my mother-in-law Martie and is always a crowd pleaser at family events and church picnics. The combination of bacon, cheese, and raisins gives it a sweet and salty taste.
Provided by Kevin Gorton
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 1h35m
Yield 12
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl.
- Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
- Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 310.6 calories, Carbohydrate 18.4 g, Cholesterol 38.5 mg, Fat 22.5 g, Fiber 1.3 g, Protein 10.6 g, SaturatedFat 7.3 g, Sodium 491 mg, Sugar 13.4 g
SAUTéED BROCCOLINI WITH BACON
Bacon and broccolini make for a delicious side dish-dressy enough for formal occasions but easy enough for any old time!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add dressing and garlic to reserved drippings in skillet; mix well. Stir in broccolini; cook on medium-high heat 3 min., stirring occasionally.
- Stir in water; cover. Simmer on medium heat 2 min. or until broccolini is crisp-tender. Add bacon; mix lightly.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 250 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 3 g, Protein 5 g
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