BROCCOLI ALMOND SALAD
This colorful broccoli almond salad is easy to make in advance. Add the nuts and bacon just before serving so they stay nice and crunchy. —Margaret Garbade, Tulsa, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces., In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving., Just before serving, sprinkle with almonds and bacon.
Nutrition Facts : Calories 236 calories, Fat 17g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 180mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein.
TANGY BROCCOLI AND ALMOND SALAD
This creamy, tangy broccoli salad has more going for it than a few florets! Namely, fresh spinach, dried cranberries, toasted almonds and bacon bits.
Provided by My Food and Family
Categories Home
Time 15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mix first 3 ingredients until blended.
- Combine all remaining ingredients except nuts in large bowl. Add dressing mixture; mix lightly.
- Sprinkle with nuts just before serving.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BROCCOLI-ALMOND SALAD
This salad is ready in minutes and is terrific as a side dish for lunch or a picnic. If you like your broccoli to be softer, you can boil it for 2 minutes and put it in ice water right away to cool it down. I did not include the 1 hour refrigeration time. Enjoy!
Provided by Nif_H
Categories Onions
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk mayonnaise, cider vinegar and sugar in a medium bowl.
- Stir in broccoli and red onion. Toss until coated.
- Refrigerate at least 1 hour. Sprinkle with toasted almonds.
BROCCOLI AND ALMOND SALAD
Steps:
- PLACE all ingredients except dressing on serving plate.
- DRIZZLE with dressing just before serving.
SAUTEED BROCCOLI AND ALMONDS
Steps:
- Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
- In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.
SUPER CLEAN BROCCOLI SALAD WITH CREAMY ALMOND DRESSING
CLEAN Broccoli Salad - non-mayo-based vegan goodness! with purple cabbage, raisins, almonds, green onions, and almond butter dressing.
Provided by Pinch of Yum
Categories Lunch
Time 15m
Number Of Ingredients 10
Steps:
- Toss all the salad ingredients together in a bowl.
- Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine.
- Serve immediately! Add more orange juice to add more moisture as needed.
Nutrition Facts : Calories 289 calories, Sugar 16.2 g, Sodium 78.4 mg, Fat 14.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 35.2 g, Fiber 9 g, Protein 11.2 g, Cholesterol 0 mg
BROCCOLI SALAD RECIPE
The ultimate broccoli salad is made with crunchy almonds, bacon, sunflower seeds, tart cranberries, and a creamy citrus poppyseed dressing!
Provided by The Chunky Chef
Categories Side Dish
Time 16m
Number Of Ingredients 15
Steps:
- Bring a pot of water to boil. Chop broccoli into very small florets and set aside. Fill a large bowl with cold water and a cup of ice cubes.
- Add a generous pinch of salt to boiling water and add broccoli. Boil for 20 seconds. Drain broccoli and transfer to prepared bowl with ice water. Let broccoli sit in cold water for a few minutes, until cool. Drain and lay broccoli out onto some paper towels to drain. Allow to continue air drying while you prepare other parts of the recipe.
- Add finely chopped red onion to a small bowl of cold water and let sit 5 minutes, then drain. This takes some of the "bite" out of the raw onion.
- To a small mixing bowl, add poppyseed dressing ingredients, then whisk together until smooth and combined. Set aside.
- To a large mixing bowl, add dried broccoli florets, bacon, drained raw onion, cranberries, almonds, sunflower seeds, and cheddar cheese. Toss with citrus poppyseed dressing (start with about half the dressing, and increase to your liking).
- Cover with plastic wrap and refrigerate for at least 30 minutes. Toss and serve.
Nutrition Facts : Calories 408 kcal, ServingSize 1 serving
BROCCOLI WITH LEMON ALMOND BUTTER
This is a quickly and easily prepared broccoli dish. This recipe can also be made with frozen broccoli.
Provided by Sue
Categories Side Dish Vegetables Broccoli
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Steam or boil broccoli until tender, approximately 4 to 8 minutes. Drain.
- In a small saucepan, melt butter over medium low heat. Remove from heat. Stir in lemon juice. lemon zest, and almonds. Pour over hot broccoli, and serve.
Nutrition Facts : Calories 170.3 calories, Carbohydrate 7 g, Cholesterol 30.5 mg, Fat 15.2 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 7.6 g, Sodium 107.3 mg, Sugar 1.8 g
BROCCOLI WITH ALMONDS
Broccoli with Almonds is a tasty dressed up side dish. Verna Puntigan, Pasadena, Maryland, shares the recipe.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.
Nutrition Facts : Calories 111 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 618mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
BROCCOLI AND ALMOND SALAD
Colorful broccoli and peppers, crunchy almonds and a drizzle of dressing combine for a refreshing salad you're gonna feel good about.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 1 serving
Number Of Ingredients 7
Steps:
- Place all ingredients except dressing on serving plate.
- Drizzle with dressing just before serving.
Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g
BROCCOLI CAULIFLOWER SALAD WITH BACON AND ALMONDS RECIPE
Broccoli Cauliflower Salad with Bacon and Almonds is filled with fresh broccoli florets, crunchy cauliflower, almonds and red onions, tender bacon pieces and slivered carrots - a flavourful, colourful, healthy, and ideal salad for a BBQ or a picnic.
Provided by Janice - Salads for Lunch
Categories Healthy Salad Recipes and Healthy Salad Dressing Recipes
Time 5m
Number Of Ingredients 9
Steps:
- Cut broccoli and cauliflower florets into bite sized pieces.
- Combine broccoli and cauliflower florets with chopped onion, matchstick carrots, sliced almonds and bacon bits.
- Mix dressing ingredients and add to salad.
- Let salad stand in refrigerator to combine flavours for a couple of hours before serving.
- Enjoy!
Nutrition Facts : Calories 210 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 12 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 349 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
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- Set a medium nonstick skillet over medium-high heat. Add the bacon and cook, stirring frequently, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Set aside.
- Place the onions in a small bowl of ice water for ten minutes. Drain, then blot the onions dry with a paper towel. Set aside.
- In a large mixing bowl (big enough to hold all of the salad ingredients), whisk together the mayonnaise, cider vinegar, honey (or sugar), salt, and pepper.
- Add the broccoli, Cheddar, and red onions to the dressing; toss to coat evenly. Cover and refrigerate the salad until ready to serve. (The salad can be made up to this point several hours ahead of time.)
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- Chop the broccoli in medium sized florets. Now you can either blanch them in boiling water for 3-4 minutes or grill them in the oven at 180C for 6 mins. Don't overcook the broccoli, the salad tastes best when the broccoli is crisp.
- Heat the olive oil in a pan and lightly toast the almonds in it. If you like spicy salads, feel free to add some paprika just before it is done.
- Mix all the dressing ingredients together till well blended. I haven't used cheese in the photo above but I often use it while making this salad
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- Bring 6 cups of salted water to a rolling boil. Drop the broccoli in and boil for 4 minutes or until slightly tender but still crisp. Drain and run the broccoli under cold water. Gently squeeze out the florets and dry with paper towels.
- In a medium bowl, whisk together the olive oil, red wine vinegar, almond butter and salt. Stir in the raisins and toasted almonds.
- Toss the broccoli in the dressing. Taste for seasoning. Serve immediately at room temperature or store in the refrigerator.
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- Combine cheddar cheese, mayonnaise, and cream cheese in a large bowl. Add broccoli, onion, and next 5 ingredients (through garlic), stirring to combine. Sprinkle with almonds.
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- Preheat your oven to broil at 420 degrees. Place the rack on the top shelf. Note: if you cannot control the temperature your oven broils at, place the rack on a lower shelf and keep a closer eye on the broccoli. Line a baking sheet with parchment paper.
- Roughly chop the broccoli, making sure to include the sweet broccoli stems. You should have around 9 cups. Place 2 cups of the broccoli in a large bowl and the rest on the prepared baking sheet. Drizzle the broccoli on the baking sheet with the olive oil and sprinkle with sea salt. Mix it around so that all of the broccoli is coated with oil. Pop it in your oven and let it roast for 15-20 minutes, or until the florets are dark brown. Remove them from the oven and put them in the bowl with the raw broccoli.
- Put the almonds in a small baking dish and roast them in the oven along with the broccoli until they are fragrant and light brown, about 8 minutes. Remove them from the oven and roughly chop them once they are cool enough to handle. Add the chopped almonds, cranberries, dill and lemon slices to the bowl with the broccoli.
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- For the salad, bring 6 cups of water to a boil in a medium saucepan. Drop in the broccoli and blanch for 2 minutes. Use a strainer to remove the broccoli and then run cool water over it for a minute or two to stop the cooking. Let drain and reserve.
- For the dressing, spoon the almond butter into a medium bowl. Whisk in the lime zest and juice, honey, sesame oil, ginger, garlic, salt, cayenne, and cilantro until the dressing is well blended and creamy. If your almond butter is thick and the dressing isn’t creamy enough to easily coat the broccoli, whisk in 1 to 2 tablespoons water. Add the blanched broccoli, carrots, bok choy, and radishes.
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