FRESH BROCCOLI SALAD
Provided by Alton Brown
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
- Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
BROCCOLI SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
- Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
FRESH BROCCOLI SALAD
This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.
Provided by Nora
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
- Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
- To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 28.5 g, Cholesterol 18.3 mg, Fat 27.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 352.9 mg, Sugar 20.3 g
EASY BROCCOLI SALAD
After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
FRESH (THAT MEANS RAW) BROCCOLI SALAD
My friend Judy Montagu has a bi-weekly food column in the Jerusalem Post (weekend edition). She's always coming up with interesting recipes from all over the place (including Zaar). This recipe was featured in this week's column, and I know of at least 4 people who were so intrigued (myself included) that we had to try it out. It's really good. You wouldn't think it would be, but it is.
Provided by Mirj2338
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut the broccoli heads into bite-sized pieces.
- Peel the stems and cut them up also.
- Put the broccoli into a bowl together with the onion and the raisins.
- Combine the dressing ingredients two hours before serving and pour over the broccoli.
- Sprinkle the sunflower seeds over just before serving.
BEST RAW-BROCCOLI SALAD
After monkeying around with several broccoli salad recipes, I finally came up with a winner that I love, and my guests do too. This is excellent on a buffet table and always goes quickly.
Provided by Lennie
Categories Lunch/Snacks
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly.
- Place in a large bowl and add crumbled bacon, onion and cheese; stir.
- In a small bowl or measuring cup, combine mayo, vinegar and sugar.
- Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend.
- Just before serving, add the halved cherry tomatoes and stir again.
RAW BROCCOLI SALAD
This is the BEST broccoli salad ever. And believe me when I say that. This is my grandmother's recipe. I make this for potlucks and I am always stopped multiple times for the recipe and lots of compliments.
Provided by Eyemadreamer
Categories Pork
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the dressing ingredients well and set aside.
- Toss everything else together and pour dressing over salad.
- Cool in fridge for an hour.
- Note. I use a 9x13 glass dish for this recipe.
Nutrition Facts : Calories 554, Fat 31.9, SaturatedFat 7.6, Cholesterol 52.9, Sodium 1300.2, Carbohydrate 50.8, Fiber 6.1, Sugar 29.7, Protein 21.5
RAW VEGAN BROCCOLI SALAD
This salad is a healthier modification of another recipe with similar ingredients. I hope that if you try this, you enjoy it as much as I do!
Provided by Alex
Categories Broccoli Salad
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix vegan mayonnaise, agave nectar, and vinegar together in a large bowl until well blended. Add broccoli, carrots, red onion, bell peppers, raisins, and walnuts and toss to coat.
- Place in the refrigerator for at least 2 hours before serving.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 36.5 g, Fat 7.1 g, Fiber 3.7 g, Protein 2.4 g, SaturatedFat 1.1 g, Sodium 77.9 mg
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.
RAW BROCCOLI & CAULIFLOWER SALAD
Make and share this Raw Broccoli & Cauliflower Salad recipe from Food.com.
Provided by joanna.l.wilson
Categories Cauliflower
Time 15m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Chop broccoli and cauliflower, discarding most of the stem sections.
- Mix broccoli, cauliflower, onion, apple, raisins, bacon bits, walnuts, and cheese in large bowl.
- Combine mayo, sugar, and vinegar in medium bowl.
- Mix together mayo mixture and broccoli mixture.
- Cover and chill over night. Serve cold.
Nutrition Facts : Calories 180.1, Fat 11, SaturatedFat 2.3, Cholesterol 12.9, Sodium 261.7, Carbohydrate 18.5, Fiber 1.2, Sugar 11.9, Protein 3.2
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
RAW BROCCOLI SALAD (REDUCED CALORIE/LOW FAT)
I got this recipe off of the Splenda website and recently brought it to a family reunion as an alternative to all the high fat dishes that abound at our get-togethers. It went over with flying colors and no one could even tell that I used Splenda instead of sugar! The dressing is so light that you can't see it, but it is packed with flavor so you will definitely taste it!
Provided by Vraklis
Categories Vegetable
Time 30m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 7
Steps:
- Discard broccoli stems and finely chop florets or broccolini. Set aside.
- In a medium mixing bowl, whisk the Splenda, vinegar and mayonnaise toghether until it is an even, smooth consistency. Stir in the broccoli and remaining ingredients. Toss until coated. Chill until ready to serve.
Nutrition Facts : Calories 72.4, Fat 3.3, SaturatedFat 0.4, Cholesterol 1.8, Sodium 54, Carbohydrate 9.9, Fiber 0.7, Sugar 4.9, Protein 2.4
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#bacon #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #side-dishes #pork #vegetables #potluck #picnic #meat #broccoli #to-go
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