Make Ahead Broccoli Salad Recipes
MAKE-AHEAD BROCCOLI SALAD
My son-in-law is a professional chef, and he shared this original recipe with me last year. The salad is an excellent medley of fresh vegetables and mixed dried fruit. I even make my own fresh bacon bits to toss the mix. -Janice Stoltenow, Lebanon, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine broccoli, dried fruit and onion. In a small bowl, mix mayonnaise, honey and salt. Pour over broccoli mixture; toss to coat. Refrigerate, covered, 2 hours or overnight. Just before serving, top with bacon.
Nutrition Facts :
MAKE-AHEAD BROCCOLI SALAD
Broccoli, onion, raisins, almonds, cheese, and bacon with red wine vinegar dressing combine to make a great favorite at potluck dinners. I've had many requests for this make-ahead recipe.
Provided by Susan Hignight
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 8h15m
Yield 12
Number Of Ingredients 9
Steps:
- Cut broccoli florets into bite-sized pieces. Combine with bacon, raisins, almonds, Cheddar cheese, and onion in a large bowl.
- Combine mayonnaise, sugar, and red wine vinegar in a small bowl. Pour dressing over the broccoli mixture and mix well.
- Refrigerate for 8 hours to overnight. Stir again before serving.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 14.8 g, Cholesterol 19.6 mg, Fat 22.1 g, Fiber 2 g, Protein 6.4 g, SaturatedFat 4.5 g, Sodium 292.1 mg, Sugar 9.6 g
BROCCOLI SALAD
Make and share this Broccoli Salad recipe from Food.com.
Provided by Aroostook
Categories Pork
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix salad fixings together and add dressing.
- Marinate for several hours before serving.
Nutrition Facts : Calories 394.7, Fat 17, SaturatedFat 6.9, Cholesterol 63.6, Sodium 1002.5, Carbohydrate 48.5, Fiber 4.2, Sugar 34.1, Protein 15.9
MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE
This make-ahead broccoli salad recipe is very easy and can be refrigerated up to one week.
Provided by Ken Scribner
Categories Broccoli Salad
Time 40m
Yield 16
Number Of Ingredients 7
Steps:
- Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
- Just before serving, add dressing to the salad and toss to coat.
Nutrition Facts : Calories 349.1 calories, Carbohydrate 10.4 g, Cholesterol 51.1 mg, Fat 27.6 g, Fiber 1.1 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 833.3 mg, Sugar 7.4 g
BROCCOLI SALAD
It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.
Provided by Hetty McKinnon
Categories lunch, weeknight, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
- Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
- After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
- Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
- When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.
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