Broccoli Salad Love And Lemons Food

FRESH BROCCOLI SALAD WITH LEMON

Fresh Broccoli Salad with Lemon image

The slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. -Janet Roth, Tempe, Arizona

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup cider vinegar
1/4 cup lemon juice
1/2 cup reduced-fat mayonnaise
1/4 cup sugar
2 tablespoons prepared mustard
1 teaspoon garlic salt
1/8 teaspoon pepper
6 ounces cream cheese, softened
14 cups small broccoli florets (about 2-1/4 pounds)
12 ounces fresh mushrooms, stems removed, chopped
16 bacon strips, cooked and crumbled
1 cup raisins
1/3 cup chopped red onion
Lemon wedges, optional

Steps:

Place the first 8 ingredients in a blender; cover and process until smooth., In a large bowl, combine broccoli, mushrooms, bacon, raisins and onion. Pour dressing over salad; toss to coat. Refrigerate until serving. If desired, serve with lemon wedges.

Nutrition Facts : Calories 222 calories, Fat 13g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 8g protein.

BROCCOLI TAHINI PASTA SALAD

Broccoli Tahini Pasta Salad image

This healthy broccoli pasta salad is made with a tangy, vegan no-mayo tahini dressing - perfect for summer picnics!

Provided by Jeanine Donofrio

Categories Salad

Time 40m

Yield 4 to 6

Number Of Ingredients 18

Ingredients

3 cups small broccoli florets
1 cup cut green beans
2 cups uncooked gluten free fusilli pasta
1 small zucchini, thinly sliced and cut into half moons (or spiralized)
1 cup sliced cherry tomatoes
4 oil-packed sun-dried tomatoes, chopped
8 fresh basil leaves, thinly sliced
¼ cup pine nuts
sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
3 tablespoons fresh lemon juice, more for squeezing at the end
2 tablespoon white wine vinegar
1 garlic clove, minced
½ teaspoon Dijon mustard
½ teaspoon maple syrup
½ teaspoon sea salt
3 tablespoons water

Steps:

In a small bowl, whisk together the olive oil, tahini, lemon juice, vinegar, garlic, mustard, maple syrup, salt and water. Set aside.
Prepare a large pot of salted boiling water and a large bowl of ice water. Drop the broccoli and green beans into the boiling water and blanch for 1-2 minutes, until tender but still bright green. Remove and immediately immerse in the ice water to stop the cooking processing. Keep in the ice water long enough to cool completely, about 15 seconds. Then, drain and and place on a kitchen towel to dry.
In a large pot of salted boiling water, prepare the pasta according to the instructions on the package, cooking until al dente. Drain and rinse with cold water.
In a large bowl, combine the broccoli, green beans, zucchini, tomatoes, basil and the pasta. Drizzle with the dressing and toss. Season to taste with salt, pepper, and squeezes of lemon, if desired. Sprinkle with the pine nuts and chill for 15 minutes. Can be stored in the refrigerator for up to 2 days.

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