Broccoli Salad With Balsamic Dressing Food

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BROCCOLI WITH BALSAMIC DRESSING



Broccoli With Balsamic Dressing image

Make and share this Broccoli With Balsamic Dressing recipe from Food.com.

Provided by chelle keithley

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb fresh broccoli
4 teaspoons olive oil
2 tablespoons chopped shallots
2 teaspoons minced garlic
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard

Steps:

  • Steam broccoli until crisp tender.
  • Heat 2 tsp oil in small skillet.
  • Add shallots and garlic.
  • Saute 2 minutes.
  • Remove from heat, stir in vinegar, remaining oil and mustard.
  • Add to broccoli and toss well.

Nutrition Facts : Calories 226.9, Fat 6.7, SaturatedFat 1, Sodium 239.6, Carbohydrate 38.4, Fiber 17.1, Sugar 7.2, Protein 12.5

BROCCOLINI AND BALSAMIC VINAIGRETTE



Broccolini and Balsamic Vinaigrette image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Kosher salt
4 bunches broccolini (1 1/2 pounds)
1/4 cup good olive oil
11/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1 lemon

Steps:

  • In a large pot, bring 8 cups of water and 2 tablespoons salt to a boil. Remove and discard the bottom third of the broccolini stems. If some stems are very thick, cut them in half lengthwise.
  • Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1 1/2 teaspoons salt, and the pepper. When the water comes to a full boil, add the broccolini, return to a boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough dressing over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt, and serve warm or hot.

ROASTED BROCCOLI SALAD WITH BACON DRESSING



Roasted Broccoli Salad with Bacon Dressing image

Provided by Kardea Brown

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

6 cups broccoli florets, cut into 1-inch pieces (about 2 heads)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 pieces thick-cut bacon, cut into small 1-inch strips
1/2 small red onion, diced (about 1/3 cup)
1/4 cup apple cider vinegar
2 tablespoons sugar
1/2 cup toasted walnuts, coarsely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
  • In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
  • Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

BROCCOLI ROASTED RED PEPPER SALAD WITH WHITE BALSAMIC DRESSING



Broccoli Roasted Red Pepper Salad With White Balsamic Dressing image

Make and share this Broccoli Roasted Red Pepper Salad With White Balsamic Dressing recipe from Food.com.

Provided by shawnajean

Categories     Onions

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

2 quarts water
1 tablespoon salt
1 head broccoli, cut into 1 inch florets
1 tablespoon olive oil
1/2 cup red onion, diced
1 cup red pepper, roasted sliced
1/4 cup white balsamic vinegar
1/8 teaspoon dried tarragon
1/2 cup extra virgin olive oil
salt and pepper

Steps:

  • Bring water and salt to a boil in a 4-quart pot. Add Broccoli florets and cook for three minutes. Remove from heat, drain, and put in ice water to stop cooking. Drain well and place in serving dish.
  • In a small saucepan saute onion and peppers in 1-tablespoon olive oil until onions are transparent. Add balsamic vinegar and tarragon. Bring to a boil and remove from heat. Whisk in remaining olive oil. Pour over Broccoli, toss to combine and refrigerate.
  • Hint: To roast peppers, wash and dry, place directly on gas burner on high heat. With long tongs, turn pepper as skin begins to char on all sides. Remove from burner and wrap in plastic wrap and let sit for 10 minutes. Remove from plastic wrap and scrape off skin, remove seeds and stem, slice for salad.

Nutrition Facts : Calories 225.6, Fat 20.7, SaturatedFat 2.9, Sodium 1203.8, Carbohydrate 9.6, Fiber 3.3, Sugar 3.3, Protein 3.2

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE



Broccoli Salad With Fresh Herb Vinaigrette image

I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!

Provided by Choppin_Broccoli

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 large head broccoli floret, cleaned and separated
broccoli stem, if desired peeled and sliced thinly
1/3 red bell pepper, sliced thinly
1/3 yellow bell pepper, sliced thinly (or use orange bell pepper)
1/2 cup red onion, sliced thinly
12 ounces mini bella mushrooms, halved
2 ounces mozzarella cheese, shaved
1/2 cup red wine vinegar
3 whole garlic cloves, peeled
1/4 cup fresh parsley
1/3 cup fresh basil leaf
1/2 teaspoon sugar
fresh ground black pepper
salt
3/4 cup olive oil

Steps:

  • Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
  • Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
  • In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
  • Add oil and blend quickly.
  • Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
  • Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

Nutrition Facts : Calories 295.2, Fat 29.4, SaturatedFat 5, Cholesterol 7.5, Sodium 65.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.3, Protein 4.4

EASY BALSAMIC CHICKPEA, BROWN RICE & BROCCOLI SALAD



Easy Balsamic Chickpea, Brown Rice & Broccoli Salad image

Simplify prep time by adding broccoli florets to the same pot as the rice during the last 3 min of cooking. Substitute the grilled pepper for 1/2 cup chopped, jarred roasted red pepper.

Provided by mcleod

Categories     Long Grain Rice

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 red pepper
2 cups cooked long-grain rice
2 cups broccoli florets
1 (19 ounce) can chickpeas, drained and rinsed
2/3 cup balsamic vinaigrette dressing
1/2 teaspoon salt & pepper (or to taste)
1/4 cup toasted slivered almonds or 1/4 cup sunflower seeds

Steps:

  • Pre heat grill to medium-high heat. Place pepper directly on grill. Cook, turing as needed for 15 minute or until charred. put in bowl cover. remove skin and seeds chop pepper into pieces
  • Toss rice, broccoli, chickpeas, chopped pepper and dressing. season with salt and pepper top with almonds.
  • Serve warm or cold.

Nutrition Facts : Calories 508.1, Fat 26.2, SaturatedFat 4.3, Sodium 414.7, Carbohydrate 58.9, Fiber 7.7, Sugar 2.6, Protein 11.6

BROCCOLI SALAD



Broccoli Salad image

I usually eyeball the ingredients in this salad and it turns out good every time. It goes well with BBQ. Cooking time is chill time.

Provided by Mommy2two

Categories     Salad Dressings

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 cups broccoli florets
1 cup grape tomatoes or 1 cup cherry tomatoes
1/4-1/2 cup swiss cheese, cubed
1/4 cup roasted sunflower seeds
1/4 cup bacon bits
shredded swiss cheese (to garnish)
3/4 cup mayonnaise
1/8 cup sugar
1 tablespoon balsamic vinegar

Steps:

  • Mix dressing in medium sized bowl.
  • Add salad ingredients and fold gently together to coat.
  • Garnish with shredded Swiss.
  • Chill at least 2 hours or overnight before serving to allow flavors to mix.

Nutrition Facts : Calories 326.1, Fat 23, SaturatedFat 4.5, Cholesterol 23.3, Sodium 466.9, Carbohydrate 25, Fiber 1.3, Sugar 10.9, Protein 8.1

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Broccoli Salad With Balsamic Dressing Recipes BROCCOLINI AND BALSAMIC VINAIGRETTE. Provided by Ina Garten. Categories side-dish. Time 20m. Yield 6 servings. Number Of Ingredients 8. Ingredients; Kosher salt: 4 bunches broccolini (1 1/2 pounds) 1/4 cup good olive oil: 11/2 tablespoons balsamic vinegar : 1/2 teaspoon Dijon mustard: 1 teaspoon …
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