FAVORITE BROCCOLI SALAD
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg
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.
AWESOME BROCCOLI/CAULIFLOWER SALAD
This is a wonderful salad that is an often requested recipe. I usually substitute splenda for the sugar and light Miracle Whip works fine. The salad can be made the day before serving.
Provided by ljh237
Categories Cauliflower
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients in a large bowl and mix thoroughly.
Nutrition Facts : Calories 96.2, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 122, Carbohydrate 16.6, Fiber 1.9, Sugar 10.6, Protein 4.7
AWESOME BROCCOLI SALAD
My family got this recipe from my aunt, who got it from a co-worker. (Not sure where she got it from??) But this is very good. Nice change of pace, and not too shabby as a "healthy" side dish. The only thing bad in this recipe is the mayo which isn't much and the sugar should you choose to use real sugar as opposed to splenda. I've tried both and to be honest, as someone that really dislikes it, it's not bad, you can hardly taste the splenda.
Provided by ChrissyVas
Categories Vegetable
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Dressing: In a medium bowl combine mayonnaise, splenda, dried chopped onion, ground pepper and vinegar (you can also use rice vinegar or white wine vinegar. Believe it or not I was able to find the pineapple vinegar in a 99 cent store.) Mix well and refrigerate for 1 hour. Mainly to get the dried onion to soften.
- Putting it all together: In a large bowl cut up the broccoli into smaller bite size pieces. (I also like to wash the broccoli even though it was pre-washed before starting.) It doesn't have to be chopped into tiny pieces just small enough to make bite size. Once the dressing has sat for an hour in the fridge, toss it over the broccoli until it is evenly coated. Slowly add the dried cranberries, slivered almonds and baccon bits. If you don't, they will all settle to the bottom, where as if you coat the broccoli with the dresing first the dried ingredients will be throughout the salad. Lastly, add your ground pepper to taste if you choose to use it. Then enjoy!
- NOTE: This dressing is also good on a green salad and cabbage (as cole-slaw).
Nutrition Facts : Calories 411.8, Fat 29.1, SaturatedFat 4.1, Cholesterol 20.4, Sodium 614.3, Carbohydrate 36.7, Fiber 6.6, Sugar 10.2, Protein 6.8
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