SUNNY'S QUICK STEAMED BROCCOLI SALAD
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the broccoli: Steam the broccoli according to the package directions.
- Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
- For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
- For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
- Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.
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
CUCUMBER BROCCOLI SALAD
I never would have thought to add olives, but I liked it. I even added some capers, but I've posted the recipe as written. Recipe courtesy of Low Carb Yum.
Provided by AmyZoe
Categories Low Protein
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, toss together the first 6 ingredients.
- Mix in the dressing. May be served immediately.
- If saving for later, store in the refrigerator.
Nutrition Facts : Calories 188.8, Fat 12.7, SaturatedFat 2, Sodium 510.2, Carbohydrate 17.1, Fiber 4.8, Sugar 5.4, Protein 4.1
BROCCOLI SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.
- In a small bowl, whisk together the yogurt, mayonnaise, oil and orange zest and juice. Season with salt and pepper.
- In a large bowl, add the drained broccoli, carrots, raisins and onions. Pour over the dressing and toss to coat. Add the bacon and toss to coat again.
CREAMY BROCCOLI SALAD
This scrumptious salad is the best tasting broccoli salad, and the dressing really makes it.
Provided by Mark Simma
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
- Mix bacon, broccoli, onion, and mozzarella cheese in a bowl.
- Whisk mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves and dressing is smooth; pour over broccoli mixture. Toss to coat.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 15.2 g, Cholesterol 32.4 mg, Fat 22.9 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 5.8 g, Sodium 527.2 mg, Sugar 10.3 g
INDIAN BEAN, BROCCOLI & CARROT SALAD
Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
- Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
- Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.
Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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