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.
SUNNY'S QUICK STEAMED BROCCOLI SALAD
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the broccoli: Steam the broccoli according to the package directions.
- Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
- For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
- For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
- Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.
BROCCOLI SALAD
Steps:
- For the dressing: Whisk together the mayonnaise and vinegar in a large bowl until smooth. Stir in sugar and pepper until combined and set aside.
- For the salad: Add the broccoli florets to dressing mixture; stir together to combine. Add the cranberries, cheese, almonds, bacon, and red onion; stir to combine.
- Refrigerate at least 1 hour or up to 3 days before serving.
AUNT BOBBIE'S BROCCOLI SALAD
I had this at a potluck dinner. It was very good. It is sweet and slightly sour; but not too sour. It is crunchy to which makes it interesting.
Provided by sml212
Categories Pork
Time 35m
Yield 1 salad, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix and refrigerate the vinegar, mayo and sugar for 1 hour.
- This is the dressing.
- Cook the bacon while the dressing is in the refrigerator.
- Pour dressing over the vegetables and place in refrigerator.
- Allow to cool down for an hour or so and let flavors combine.
Nutrition Facts : Calories 234.7, Fat 13.1, SaturatedFat 3.9, Cholesterol 13.3, Sodium 258.4, Carbohydrate 26.1, Fiber 1.8, Sugar 19.5, Protein 5.6
AUNT BONNY'S BROCCOLI SALAD
Steps:
- 1. Cook and crumble slices of bacon.
- 2. Cut broccoli into bite size pieces.
- 3. Combine all ingredients in large bowl.
- 4. Toss with prepared dressing, serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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