Broccoli And Broccoli Stem Salad Food

BROCCOLI STEM SLAW

Broccoli Stem Slaw image

My Broccoli Stem Slaw is crisp, colourful and totally delicious. I make it from simple, everyday ingredients and yet every bite of this salad is full of texture and bright flavours, all of which complement each other. It is the perfect side dish to serve with a barbecue, alongside a family dinner or to take on a picnic. It is also ideal to serve alongside a burger or in a sandwich.

Provided by Alexandra

Time 40m

Number Of Ingredients 11

Ingredients

4 broccoli stems (See Note 1)
1 large carrot (See Note 2)
1 large apple (See Note 2 and 3)
3 tsp lemon juice - freshly squeezed (See Note 3)
1/4 cup dried cranberries
1/4 cup whole egg mayonnaise
1/4 cup plain Greek yoghurt
1 tsp Dijon mustard
2 tsp honey
freshly ground black pepper - to taste
sea salt (add at the last minute) - to taste (See Note 4)

Steps:

Wash and peel the broccoli stems, removing the tough, fibrous layer, using either a sharp knife or a vegetable peeler.
Cut the broccoli stalks into matchsticks (julienne). First, slice the stem into thin planks. Then stack them together and slice again to make matchsticks. See Note 5.Add the broccoli stem matchsticks to a bowl.
Wash the carrot and cut into matchsticks using the same method as for the broccoli stem. Add to the bowl with the broccoli stems.
Cut the apple into matchsticks, add to a separate small bowl and toss with the lemon juice. Then, add to the bowl with the broccoli stems and carrot.
Using the bowl which contained the apple, combine all the dressing ingredients well. Check that the balance of flavours is to your taste.
Add the dressing to the broccoli, carrot and apple and toss well together. See Note 6.Refrigerate for 30 minutes before serving to allow the flavours to blend together.Season to taste just prior to serving.
Serve with the dried cranberries sprinkled on top.

Nutrition Facts : Calories 385 kcal, Carbohydrate 60 g, Protein 19 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 323 mg, Fiber 18 g, Sugar 26 g, TransFat 1 g, ServingSize 1 serving

BROCCOLI AND AVOCADO SALAD

Broccoli and Avocado Salad image

Make and share this Broccoli and Avocado Salad recipe from Food.com.

Provided by E.A.4957

Categories Low Protein

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs of tender broccoli, cut from stems into small pieces (apx 1/2-inch)
1 avocado, cut into small bite size cubes
2 tablespoons fresh lemon juice
1/2 cup pecans, coarsely chopped
1 tablespoon Dijon mustard
salt
1/4 cup extra virgin olive oil
1 tablespoon minced fresh flat-leaf Italian parsley

Steps:

First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
Fill a saucepan with water and bring to a boil.
Add the broccoli and cook until barely tender, about 3 minutes.
Drain, cool under cold water, drain again.
Add broccoli to avocado and add in nuts.
In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
Pour dressing over the salad and toss gently.
Enjoy!

Nutrition Facts : Calories 714, Fat 62.9, SaturatedFat 7.7, Sodium 207, Carbohydrate 37.1, Fiber 18.7, Sugar 8.2, Protein 14.6

BROCCOLI AND BROCCOLI STEM SALAD

Broccoli and Broccoli Stem Salad image

I always cut the tops off the broccoli and am left with the stems on the counter. It makes me want to put them to good use! The stems are meaty and have a slight mustard flavor, but they can often be tough. Roasting them tenderizes the texture so they can be mixed with the florets for a tasty salad. As a side note, you can also roast the stems even more until completely soft and puree them for a stem pesto. There's a group of flavors in this dish that all work nicely: broccoli, mustard, horseradish and arugula. It's also a vibrant green dish that's great for spring!

Provided by Alex Guarnaschelli

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

4 small heads broccoli with stems
3 tablespoons extra-virgin olive oil, plus additional for drizzling
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons creamed horseradish
1 tablespoon lemon zest plus 2 tablespoons lemon juice
2 pinches sugar or a dash of honey
10 to 12 fresh whole tarragon leaves
1 heaping cup baby arugula leaves

Steps:

For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes.
For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon.
To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again.

BROCCOLI AND POTATO SALAD

Broccoli and Potato Salad image

Make and share this Broccoli and Potato Salad recipe from Food.com.

Provided by daisygrl64

Categories Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 small head broccoli, cooked
2 large potatoes, cooked in skins, peeled and diced
1 celery, stalk sliced
2 tablespoons wine vinegar
6 tablespoons olive oil
1 tablespoon fresh parsley, chopped
salt, to taste
black pepper, to taste
paprika

Steps:

cut cooked broccoli into florets and place in large bowl. add the potatoes and celery.
mix vinegar, oil, salt and pepper together in small bowl. pour over broccoli and toss to evenly coat.
season with salt, pepper and paprika.
sprinkle with parsley and serve.

COLD BROCCOLI SALAD

Cold Broccoli Salad image

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

Ingredients

7 cups small fresh broccoli florets
6 slices OSCAR MAYER Fully Cooked Bacon, cut into bite-size pieces
1/2 cup raisins
1/4 cup finely chopped red onions
1/4 cup sunflower kernels
1 cup KRAFT Coleslaw Dressing

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

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