BEST BROCCOLI SALAD
I made this salad for an end of school year pot luck. The following year I was asked if I would bring it again. People remember this salad from year to year. It can be made the day before and chilled - which is very helpful. It uses a full pound of bacon. The cook time is actually "chill time" in the refrigerator.
Provided by Trisha W
Categories Pork
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all the salad ingredients, tossing well to mix.
- Mix the dressing ingredients together then toss with the salad mix.
- Let stand at least 1 hour in the refrigerator (can be made the day before).
BEST BACONLESS BROCCOLI SALAD
This broccoli salad is infused with flavor from dried cranberries and raspberry vinegar. Adding some mayonnaise, sugar, pumpkin and flax seeds, and red onion makes this side salad memorable!
Provided by BoltGirl
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Make the salad by tossing together the broccoli, onion, cranberries, pumpkin seeds, and flax seeds in a large bowl.
- Whisk together the mayonnaise, vinegar, and white sugar; pour over the salad. Toss to evenly coat. Chill at least 30 minutes. Sprinkle with pecans before serving.
Nutrition Facts : Calories 380.4 calories, Carbohydrate 29.2 g, Cholesterol 7 mg, Fat 28.4 g, Fiber 5.7 g, Protein 7.2 g, SaturatedFat 3.9 g, Sodium 139.2 mg, Sugar 19.2 g
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.
COLD BROCCOLI SALAD
Prepare this Cold Broccoli Salad quickly with coleslaw dressing. Our Cold Broccoli Salad is refreshing and packs a nice, satisfying crunch in every bite. It also includes bacon and raisins for a sweet and tangy finish.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 45m
Yield Makes 14 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing; mix lightly.
- Refrigerate 30 min. Mix lightly just before serving.
Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
BROCCOLI AND CHERRY TOMATO SALAD
Make and share this Broccoli and Cherry Tomato Salad recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 44.1, Fat 2.6, SaturatedFat 0.4, Sodium 34.3, Carbohydrate 4.7, Fiber 0.8, Sugar 1.3, Protein 1.9
THE BEST VEGAN BROCCOLI SALAD
The creamiest, most delicious vegan broccoli salad with grapes, onion, almonds, and cranberries--the perfect potluck dish! You'd never guess it was completely vegan and gluten-free.
Provided by Alexis Joseph | Hummusapien
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 12
Steps:
- Place cashews in a bowl. Cover with water and soak for 2 hours or overnight. If you have a Nutribullet or high speed blender, simply soak them in hot water for 10 minutes.
- Drain cashews. Add to blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.
- Place broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.
Nutrition Facts : Calories 294 calories, Sugar 21.8 g, Sodium 267 mg, Fat 12.8 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 41.7 g, Fiber 8 g, Protein 10.6 g, Cholesterol 0 mg
THE BEST BROCCOLI SALAD
The BEST Broccoli Salad Recipe! Loaded with crispy bacon, red onion and shredded cheddar cheese. Tossed in a creamy, tangy dressing. All you need to make this recipe is 9 ingredients and 15 minutes! This easy broccoli salad makes a great low carb side dish for Summer parties and barbecues!
Provided by Kelley Simmons
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- In a large bowl combine broccoli florets, diced red onion, cooked bacon and shredded cheddar cheese.
- In a small bowl whisk together mayonnaise, sugar, red wine vinegar, garlic powder and onion powder.
- Pour the dressing on top of the salad mixture and toss to coat. Season with salt and pepper to taste. Refrigerate for 1 hour before serving.
Nutrition Facts : Calories 339 kcal, Carbohydrate 16 g, Protein 8 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 26 mg, Sodium 346 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
MINNESOTA BROCCOLI SALAD
No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
Provided by Doughgirl8
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 8h40m
Yield 6
Number Of Ingredients 10
Steps:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
- Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.
Nutrition Facts : Calories 296.8 calories, Carbohydrate 8.2 g, Cholesterol 103.4 mg, Fat 27.9 g, Fiber 2.7 g, Protein 6.3 g, SaturatedFat 4.4 g, Sodium 792.7 mg, Sugar 2.6 g
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