Tomato Broccoli Salad Recipes

Steps:

• Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.

Steps:

• Combine first 6 ingredients in large bowl.
• Mix remaining ingredients until blended. Add to broccoli mixture; toss to coat.
• Refrigerate 4 hours.

Steps:

• Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.

Steps:

• In a large bowl, toss together all ingredients, except black pepper.
• Divide among 4 chilled salad plates. Serve with fresh ground pepper.

Steps:

• Heat olive oil in a skillet over medium heat. Add the onion and garlic; cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
• Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish; set aside.
• Preheat an oven to 375 degrees F (190 degrees C).
• Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
• Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
• Bake in preheated oven until the cheese begins to brown, about 20 minutes.

Steps:

• In 2-quart saucepan, heat water to boiling over high heat. Add broccoli; cook 10 to 20 seconds or until broccoli is bright green. Drain broccoli; rinse in cold water until cool.
• In small serving bowl, stir broccoli and remaining ingredients.

Steps:

• In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
• In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

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. Crumble once cool enough to handle.
• Combine bacon, broccoli, raisins, green onions, and sunflower seeds in a large bowl.
• Stir mayonnaise, sugar, and apple cider vinegar together. Pour over broccoli mixture and toss until well combined.

Steps:

• Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
• Rinse with cold water and drain.
• In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
• Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
• Pour over salad; toss.
• Cover and chill for 1 hour.
• Serve with a slotted spoon.

Steps:

• Cook pasta until tender but firm.
• Drain and rinse under cold water.
• Wrap in paper towel and set aside.
• Blanch the broccoli for 2 minutes in boiling water.
• Drain and rinse in cold water and wrap in a towel.
• In salad bowl combine pasta, green onions,tomatoes, cheese (add broccoli just before serving) Dressing: Combine lemon juice, water, garlic, mustard and olive oil till mixed well.
• Pour over salad and toss till mixed.
• Add salt and pepper to taste.
• Refrigerate for 1 hour or up to 4 hours.
• Tastes even better the next day.
• The broccoli is added last because the acid in the salad dressing will cause the broccoli to lose its green colour.

Steps:

• 1. Blanch broccoli 1 min.; cool immediately. 2. Wisk mayonnaise, sugar, and vinegar till smooth and chill. 3. Toss rest of ing. with broccoli. 4. 10 mins. prior to serving, mix dressing with salad. 5. Chill and serve.

Steps:

• Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)