FAVORITE BROCCOLI SALAD
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg
BROCCOLI WITH BLUE CHEESE SAUCE
Provided by Geoffrey Zakarian
Categories side-dish
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in a medium saucepan over medium heat and add the flour. Cook, whisking constantly, until the butter begins to toast the flour, about 3 minutes. Add the rosemary and nutmeg and whisk for 15 seconds to toast. Add the milk. Bring the sauce to a simmer and cook for 5 minutes over low heat, stirring occasionally. Add the blue cheese and whisk until melted. Set aside over low heat to keep warm.
- Bring a pot of salted water to a boil. Set up a bowl of ice water and set aside. Line a tray with paper towels.
- Trim the broccoli stems and break the heads into equal-size florets. Add the broccoli to the boiling water and let cook until bright green and tender but still with a slight resistance when pierced with a knife, 3 to 5 minutes. Transfer the broccoli to the ice bath for about 10 seconds just to shock and stop the cooking. Using a spider or a slotted spoon, transfer the broccoli from the ice bath to the paper towel-lined tray. Give the tray a good shake to get any excess water off the broccoli. Set aside.
- Heat the remaining 2 tablespoons butter together with the olive oil in a large cast-iron pan over medium heat. Add the shallots and garlic and cook until softened, 3 to 4 minutes. Season with salt and pepper. Add the broccoli and toss gently with a wooden spoon or tongs to coat. Cook until heated through, 2 to 3 minutes.
- Remove the broccoli from the heat and ladle the warmed blue cheese sauce over the top. Garnish with the minced Fresno and freshly ground black pepper.
ULTIMATE BROCCOLI - BLUE CHEESE CASSEROLE
This recipe has been slightly modified to suit the taste of people who prefer a little more taste in the casserole. Other recipes for Broccoli and Blue Cheese casserole are often runny, have only a slight flavor to them, and over cooked broccoli. We make this at Thanksgiving, Christmas, 4th of July, and other special occasions. It is the only dish of our 9-12 other dishes that doesn't ever make it to the refrigerator since it is completely gone on the first pass around the table. It is considered dessert by my 14 year-old son because it is so delicious.
Provided by Michael67
Categories Lunch/Snacks
Time 50m
Yield 1 dish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Steam or boil broccoli florets until just cooked, about 2-3 minutes - drain water well.
- In a large saucepan melt 2 tablespoons butter over medium-low heat. Stir in flour. Add cream cheese, blue cheese, salt, and milk. Stir over heat until smooth. Stir in broccoli being careful to not break apart broccoli and pour into an 8x8 or 9x9 oven-safe dish.
- Mix 6 tablespoons melted butter with cracker crumbs until well combined. Stir in 1 cup of cracker mixture into broccoli mixture. Pour mixture into a casserole dish.
- Bake covered for 15 minutes.
- Remove from oven and sprinkle the top with remaining cracker crumbs. Return to oven and bake uncovered for another 15 minutes.
- Allow to cool for 10 minutes before serving.
- This can be prepared the day before and you will need to add 25 minutes to your cooking time if it has been refrigerated.
Nutrition Facts : Calories 349.4, Fat 32.5, SaturatedFat 20.4, Cholesterol 93.5, Sodium 778.5, Carbohydrate 8.2, Fiber 0.1, Sugar 0.2, Protein 8.3
FRESH BROCCOLI SALAD WITH LEMON
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
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 SALAD WITH LEMON PEPPER-BLUE CHEESE DRESSING
From Southern Living Magazine. Salad includes broccoli, chopped apples, dried cherries and pine nuts tossed with blue cheese, lemon juice and low-fat mayo and sour cream. Prep time does not include chill time.
Provided by DailyInspiration
Categories Salad Dressings
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 4-5 minutes or until toasted and fragrant.
- Whisk together blue cheese crumbles and next 8 ingredients in a large bowl; add broccoli, apple, and cherries, gently tossing to coat. Cover and chill 2-8 hours; stir in toasted pine nuts just before serving.
Nutrition Facts : Calories 218.7, Fat 16.9, SaturatedFat 5, Cholesterol 21.8, Sodium 411.5, Carbohydrate 13.2, Fiber 1.1, Sugar 6.5, Protein 6.5
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- Ranch Dressing. Ranch is a great choice because it has a bit of a kick to it, but not so much that it will make your mouth burn or leave you feeling like you need to take a nap after eating your salad.
- Blue Cheese Dressing. Blue cheese dressing is another great choice for broccoli salad because the rich flavor really complements all of those fresh ingredients that make up the dish itself—and there’s just enough blue cheese in there for you to get a little bit extra without feeling like someone just dumped an entire block of cheese on top of your dinner plate!
- French Dressing. This is an easy one—just a simple combination of olive oil, vinegar, salt and pepper. It’s great because it’s light, but not too light!
- Italian Dressing. Another classic option! Italian dressing probably sounds familiar to you because it’s one of those things that makes everything taste better—you know, like ranch dressing?
- Caesar Salad Dressing. Caesar salad dressing is a classic for a reason—it’s delicious! And it pairs perfectly with broccoli salad because of its creamy texture and rich flavor.
- Thousand Island Dressing. Thousand Island dressing also works well with broccoli salad, but for a different reason: It’s made from mayonnaise (instead of vinegar or lemon juice), so it’s thick and creamy like a regular salad dressing.
- Honey Mustard Dressing. Honey mustard dressing has a sweet flavor but still packs some tanginess from mustard, which makes it an excellent choice for broccoli salads that have strong ingredients like vinegar or lemon juice in them already.
- Green Goddess Dressing. This is such a classic dressing! It’s vibrant green and creamy with a little bit of tanginess, which makes it a great option for vegetables like broccoli and kale, since they tend to be on the bitter side.
- Balsamic Vinaigrette. This is another classic dressing that works well with almost any vegetable (as long as you don’t add too much salt). The balsamic vinegar gives it a rich flavor and helps balance out any bitterness from cruciferous veggies like broccoli or kale—plus, it tastes amazing with bacon or tomatoes!
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