Broccoli And Craisin Salad Food

BROCCOLI RAISIN SALAD

Broccoli Raisin Salad image

For a simple but sensational side dish, I throw together this refreshing broccoli salad with raisins. I adjusted a friend's recipe to cut a few calories. The raisins add sweetness, and the bacon gives it a nice crunch. -Angela Oelschlaeger, Tonganoxie, Kansas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups fresh broccoli florets (1 medium bunch)
3/4 cup golden raisins
1 small red onion, chopped
1/2 cup Miracle Whip
1 tablespoon white vinegar
2 teaspoons sugar
3 bacon strips, cooked and crumbled

Steps:

In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the Miracle Whip, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.

Nutrition Facts :

BROCCOLI CRAISIN SALAD

Broccoli Craisin Salad image

A simple, healthy, delicious make-ahead side dish with broccoli, dried cranberries, sunflower seeds, scallions and dressing. Vegetarian or vegan.

Provided by Tori Avey

Categories Salad

Time 2h10m

Number Of Ingredients 7

Ingredients

3 lbs broccoli ((about 4 heads))
1/2 cup sunflower seeds
1/2 cup craisins
8 scallions chopped into small rings ((green part only))
1/2 cup mayonnaise ((use a vegan mayonnaise to make recipe vegan))
1 1/2 tbsp white balsamic vinegar ((gluten free note below))
1 tbsp sugar ((you may substitute any preferred sweetener, less or more to taste))

Steps:

Remove stems from the broccoli heads and chop them into smaller bite-size florets. Pour 1/2 cup of water into a medium pot and bring to a boil. Add broccoli pieces to the pot and cover. Steam the broccoli for 4-5 minutes until bright green and tender-crisp.
Remove broccoli pieces from the pot with a slotted spoon and place them on two layers of paper towel, allow them to drain and cool completely.
Toast the sunflower seeds in a skillet over medium heat until lightly browned.
Place the broccoli florets, craisins, scallions, and toasted sunflower seeds in a large mixing bowl.
In a small mixing bowl, whisk together the mayonnaise, vinegar, and sugar. Add sugar (or preferred sweetener) last, adding a teaspoon at a time until the dressing is sweet enough for your taste.
Pour dressing over the broccoli mixture. Toss to coat the broccoli evenly with the dressing and thoroughly mix all ingredients.
Refrigerate for at least 2 hours to allow flavors to marinate. Flavors improve with time. Serve chilled.

Nutrition Facts : Calories 237 kcal, Carbohydrate 22 g, Protein 6 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 5 mg, Sodium 148 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

BROCCOLI AND CRANBERRY SALAD

Broccoli and Cranberry Salad image

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

Provided by Charlotte J

Categories Cheese

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

5 cups broccoli florets, cut into 1/2-inch pieces
1/2 cup red onion, chopped
1 cup sharp cheddar cheese, shredded
1 cup cooked bacon, crumbled
1 cup sunflower seeds
3/4 cup dried sweetened cranberries
1 cup salad dressing or 1 cup mayonnaise
1/4 cup sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Combine all salad ingredients in a large mixing bowl and mix well.
Combine dressing ingredients in a small mixing bowl.
Mix until thoroughly combined using a fork or wire whisk.
Add dressing to salad and mix well.
Refrigerate 1 hour.

NOT YOUR AVERAGE BROCCOLI AND RAISIN SALAD

Not Your Average Broccoli and Raisin Salad image

You know the one I am referring to... the broccoli salad with eight slices of bacon... it's not that one. If you don't want to stray too far from tradition, add a couple slices of chopped crisply cooked bacon or tempeh bacon. This version is not as syrupy sweet either. I've substituted broccolini and broccoflower in this recipe, too. From All-American Vegetarian cookbook.

Provided by COOKGIRl

Categories Vegetable

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb broccoli
2 medium carrots, peeled and grated
1 small red onion, finely diced
1/2 cup raisins
1/3 cup roasted sunflower seeds or 1/3 cup slivered almonds, toasted
5 tablespoons freshly squeezed orange juice
1/2 teaspoon orange zest, finely minced
5 tablespoons tofu mayonnaise or 5 tablespoons sour cream
1 teaspoon raspberry vinegar (optional)
2 teaspoons sugar, to taste
1/4 teaspoon salt
white pepper

Steps:

Toast the sunflower seeds. Let cool.
Trim bottom 2 inches off the end of the broccoli stalks.
In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
Keep salad refrigerated until time to serve. Serve chilled.

Nutrition Facts : Calories 131.5, Fat 6, SaturatedFat 0.8, Cholesterol 2.4, Sodium 168.8, Carbohydrate 18.8, Fiber 3, Sugar 10, Protein 3.3

BROCCOLI-RAISIN CRAISIN SALAD

Broccoli-Raisin Craisin Salad image

This wonderful recipe came from my cousin in Bellevue, WA. She is a wonderful cook!!! The flavors of bacon, craisins and pecans are a wonderful match for the broccoli.

Provided by Miss Annie

Categories Fruit

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

4 cups chopped broccoli
1/4 cup chopped onion
1/2 cup raisins
1/2 cup craisins
1/2 cup chopped pecans
1/4 cup cooked bacon, crumbled or 1/4 cup bacon bits
dates (optional) or chopped apple (optional)
3 tablespoons vinegar
3/4 cup mayonnaise
1/3 cup cooked bacon, crumbled or 1/3 cup bacon bits

Steps:

Toss the salad ingredients together and add dressing, mixing well.

Nutrition Facts : Calories 197.4, Fat 10.3, SaturatedFat 1.7, Cholesterol 8.8, Sodium 206.1, Carbohydrate 23.8, Fiber 3.6, Sugar 15.3, Protein 6

BROCCOLI, RAISIN, PASTA SALAD

Broccoli, Raisin, Pasta Salad image

This is GOOD! A nice LOW FAT salad that will help you get those veggies into your diet! This is NOT an overly sweet salad, but the raisins and sweet red bell pepper help to balance the tart vinegar. This is a favorite of mine and I hope you enjoy it too! This comes from the Sun-Maid Raisin folks!

Provided by Theresa P

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup broccoli floret
1 1/4 cups cooked shell pasta
1/2 cup raisins
1/3 cup chopped red onion
1/4 cup chopped red bell pepper
1/3 cup low-fat mayonnaise
1 tablespoon cider vinegar
1/2 teaspoon sugar

Steps:

Combine all salad ingredients well.
Combine all dressing ingredients well and, pour dressing over salad.
Toss all together, mixing well and add salt and pepper to taste.

BROCCOLI-CRANBERRY SALAD

Broccoli-Cranberry Salad image

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h15m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. HEINZ Distilled White Vinegar
6 cups small broccoli florets
1/2 cup chopped red onions
1/2 cup dried cranberries
1/4 cup PLANTERS Sunflower Kernels, toasted
6 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Mix mayo, mustard and vinegar until blended.
Combine broccoli, onions, cranberries and sunflower kernels in large bowl. Add mayo mixture; mix lightly.
Refrigerate 1 hour.
Sprinkle with bacon before serving.

Nutrition Facts : Calories 220, Fat 13 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g

BROCCOLI & CRANBERRY SALAD

Broccoli & Cranberry Salad image

I found some recipes that were close, but I couldn't find the exact recipe that I usually make (ever since I hounded it out of a co-worker after a potluck years ago, even before I had any desire or ability to cook much at all). This salad is always good with almost anything, except maybe pancakes... nah, even then I bet the bacon would make it would be good ;) The whole Craisins thing make this a natural for the holidays that involve some form of cranberries. That said, it's great in the summer, too.

Provided by Maggie

Categories Vegetable

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

5 cups broccoli florets, cut into 1/2 inch pieces
1/2 cup chopped red onion
1 cup shredded sharp cheddar cheese
8 slices bacon, cooked and crumbled, see note
1 cup sunflower seeds
1 cup craisins dried sweetened cranberries
1 cup mayonnaise
1/4 cup sugar
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

(Bacon note: Original recipe calls for 1 C cooked and crumbled bacon, but for Nutrition Info to appear and include bacon, I had to go with 8 slices. Truthfully, I use about a whole 12 oz to 16 oz package.).
Combine all salad ingredients in a large mixing bowl; mix well.
Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk.
Add dressing to salad and mix well.
Refrigerate 1 hour.

Nutrition Facts : Calories 465.1, Fat 34, SaturatedFat 8.8, Cholesterol 37.9, Sodium 644, Carbohydrate 32.7, Fiber 2.9, Sugar 18.9, Protein 11.9