BROCCOLI SALAD WITH LIGHTER CREAMY DRESSING
RECIPE VIDEO ABOVE. Slicing the florets creates a larger surface area so the dressing tenderises the broccoli more effectively, so the broccoli is tender crisp rather than a harsh, raw bite. I also like to have plenty of dressing because dressing soaked florets is my favourite part, so rather than a mayo only dressing, I opt to make more of a lighter dressing with less mayo that's pourable and coats every piece of broccoli thoroughly. Less oil, more dressing, more flavourings!
Provided by Nagi
Time 15m
Number Of Ingredients 16
Steps:
- Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
- Place in a bowl with remaining Salad ingredients.
- Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
- Pour all over Salad, toss well.
- Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.
Nutrition Facts : Calories 290 kcal, ServingSize 1 serving
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
FRESH BROCCOLI SALAD
This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.
Provided by Nora
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
- Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
- To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 28.5 g, Cholesterol 18.3 mg, Fat 27.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 352.9 mg, Sugar 20.3 g
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.
CRUNCHY BROCCOLI SALAD
Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. -Jessica Conrey, Cedar Rapids, Iowa
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.
Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI WITH A CRUNCH
Buttery breadcrumbs give this broccoli dish a satisfying crunch
Provided by Orlando Murrin
Categories Side dish
Time 15m
Number Of Ingredients 4
Steps:
- Boil broccoli in salted water until just tender, drain well. Melt butter and fry breadcrumbs until lightly toasted. Season lightly and pour over the hot broccoli. Squeeze over the juice of half a lemon and serve.
Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.15 milligram of sodium
BROCCOLI CRUNCH WITH CREAMY ALMOND DRESSING
Tiny green florets, crisp apples, crunchy shallots, candied nuts and slivered red onions are tossed in a barely sweet, creamy almond vinaigrette. Find the freshest broccoli you can and be sure not to overcook them, you just want to blanch them quickly. A wonderful mix of crunch and color! You can make the components ahead of time, but don't dress the salad until you are ready to serve it; preserving the various crunches. Adapted from 101 Cookbooks.
Provided by Sharon123
Categories Salad Dressings
Time 16m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil and place about 1/4 teaspoons salt in the water. Boil the broccoli just long enough to take the raw edge of - 10 or 15 seconds. Drain and immerse it in cold water (or let cold water run over it). Shake off excess water(or dry with a clean towel or paper towels). Set aside.
- Make the dressing by sprinkling the salt over the clove of garlic. Smash the clove and chop, smash and chop, making it into a paste. In a small bowl whisk the salty garlic paste with the almond butter, lemon juice, honey and olive oil. Add the hot water and whisk until light and creamy. Taste, make adjustments if needed, and set aside.
- In a large bowl gently toss the broccoli, apples, red onion, most of the shallots(saving some to garnish) and nuts with a generous drizzle of the almond dressing. Turn out onto a platter and finish with the rest of the shallots and chives if you like. Serve family style or on individual plates if desired. Enjoy!
- To make pan-fried crunchy shallots:.
- Stir together the shallots, a splash of clarified butter (or olive oil) and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about fifteen minutes. Let them get dark, dark brown (but not burn), and if needed turn down the heat. Remove from skillet and onto a paper towel to cool in a single layer where they will crisp up a bit.
Nutrition Facts : Calories 328.5, Fat 26.3, SaturatedFat 2.8, Sodium 241.2, Carbohydrate 22.3, Fiber 3, Sugar 8.8, Protein 7.5
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