Broccolisaladwithapricots Recipes
BROCCOLI SALAD WITH APRICOTS
This is another recipe that my sister and I came up with for our home study group. The tartness of the dressing and the sweetness of the fruit make a wonderful combination. We found, for us anyway, that by adding a little Miracle Whip to the dressing we could cut down on the amount of sugar.
Provided by Nimz_
Categories Fruit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Dressing:.
- Mix together the vinegar, mayo, miracle whip and sugar and mix well.
- Combine the remaining ingredients except nuts and bacon bits and mix with the dressing.
- Mix in the bacon bits and pecans just before serving.
- Chill before serving for about 30 minutes.
- Fell free to add additional fruit to taste.
Nutrition Facts : Calories 373.8, Fat 24.2, SaturatedFat 3.2, Cholesterol 14.6, Sodium 432.4, Carbohydrate 38.7, Fiber 5.1, Sugar 22.1, Protein 6.2
BEST BROCCOLI SALAD
I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.
Provided by Trisha W
Categories Pork
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the salad ingredients, tossing well to mix.
- Mix the dressing ingredients together then toss with the salad mix.
- Let stand at least 1 hour in the refrigerator (can be made the day before).
SICILIAN PASTA AND BROCCOLI
This is a simple dish my grandmother made for me when I was a child. Now I make it for my daughter, Xea, and she loves it. As the broccoli takes on a toasty brown color, it develops a delicious nutty flavor that even picky kids will like.
Provided by Antonia Lofaso
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the water for your pasta while you prepare the broccoli.
- In a shallow, 10-inch saute pot, heat the 1 cup olive oil over medium-high heat (see Cook's Note). Add the broccoli to the oil and season it with salt. Saute the broccoli for about 4 minutes, or until it takes on a toasty color. The broccoli will absorb a lot of the oil, so if you find your pot getting dry, just add a little more oil to it. Throw in the garlic and cook for about another minute, until it's slightly brown. Don't burn the garlic! Take the broccoli off the heat and set it aside.
- Prepare the penne according to the package directions. Drain the pasta and toss it in the pot with the broccoli, garlic, and olive oil. If the mixture seems dry, add a little more oil.
- Toss in the Parmigiano-Reggiano cheese, stir, and garnish with the parsley.
BROCCOLI AND PASTA
Fresh broccoli is one of my favorite vegetables. This is a great way to dress it up. Tastes incredible.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut florets and parts of broccoli stems into bite-size pieces.
- In a large skillet, saute broccoli with garlic, oil, butter, salt, pepper, and cayenne over medium heat for about 10 minutes or until just tender, stirring frequently.
- Place hot pasta in a serving dish; top with broccoli mixture.
- Sprinkle with cheese.
BROCCOLI SALAD
This is my FAVORITE Broccoli Salad... This originated from a recipe called "Lake Clark Broccoli salad by Sandy Lang" which I found on internet.
Provided by Vicki G.
Categories Vegetable
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Slice (shave) the broccoli heads, using as little of the stalks as possible.
- Slice the Chinese cabbage into very thin strips, using mainly the top and sides.
- (Remove the large thicker/spiny pieces).
- Mix together the brocolli, cabbage and bacon.
- Mix the mayonnaise, sugar and vinegar.
- Then add the cheese to this mixture forming a very thick dressing.
- Add the dressing to the broccoli mixture, stirring very strongly (roughly) until the dressing is completely distributed.
- Refrigerate at least a couple of hours, or overnight.
- Leftovers keep well in the refrigerator for a few days. Will just need to be stirred.
Nutrition Facts : Calories 265.2, Fat 22.2, SaturatedFat 8.6, Cholesterol 41.5, Sodium 432.1, Carbohydrate 8.3, Fiber 0.6, Sugar 4.5, Protein 8.4
THE BEST FAST BROCCOLI
My MIL taught me to cook this way. Stir frying the broccoli is one of the best ways to cook it-- without losing any vitamins and nutrients. I have also used the method with asparagus and green beans.
Provided by HerbofGrace
Categories Vegetable
Time 15m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- heat olive oil in frying pan, add garlic and fresh ginger (if using powdered, add after adding broccoli), sauté about one minute.
- add broccoli, cover and cook till bright green and slightly tender, stirring occasionally.
- Remove from pan to serving dish. Sprinkle with soy sauce and cover. serve immediately, before the broccoli wilts.
Nutrition Facts : Calories 29.4, Fat 0.3, SaturatedFat 0.1, Sodium 20.8, Carbohydrate 5.9, Fiber 1.9, Sugar 1.1, Protein 2
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