BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
- Bring a medium pot of salted water to a boil.
- Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
FRESH BROCCOLI SALAD
Provided by Alton Brown
Categories side-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
- Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.
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 FRESH HERB VINAIGRETTE
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
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
BROCCOLI SALAD WITH LEMON VINAIGRETTE
I'm always trying to find different side dishes and I love anything lemon.
Provided by Sheri Mullins
Categories Vegetables
Time 1h
Number Of Ingredients 14
Steps:
- 1. Combine the ingredients for the dressing up to and including olive oil.
- 2. Whisk in the olive oil until emulsified
- 3. Place the sliced broccoli in a serving dish. Add red pepper flakes to dressing and pour in the dressing and toss together until the broccoli is coated. Refrigerate for roughly an hour.
- 4. Meanwhile, toast nuts in skillet over medium heat.
- 5. Slice the tomatoes in half
- 6. Remove the broccoli from the fridge. Add the cherry tomatoes and julienned basil and gently toss to combine
- 7. Season with salt and pepper to taste.
- 8. Sprinkle with toasted walnuts.
BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE
Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar. Ms. Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water). It takes a little extra time, but the crisp-tender, bright green broccoli, seasoned inside and out, is your just reward. Try not to eat the entire bowl yourself.
Provided by Margaux Laskey
Categories salads and dressings, vegetables, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
- Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
- In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
- In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.
Nutrition Facts : @context http, Calories 246, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 20 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 5 grams, TransFat 0 grams
BROCCOLI VINAIGRETTE
Use this vinaigrette to prepare chef Stephanie Izard's Grilled Broccoli Over Blue Cheese Dressing.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 8
Steps:
- Place vinegar, shallots, mustard, soy sauce, Sriracha, harissa, and lemon zest and juice in the jar of a blender. With the machine running, slowly add olive oil to emulsify. Store in an airtight container, refrigerated, until ready to use, up to 3 days.
ITALIAN SALAD WITH LEMON VINAIGRETTE
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings (1/2 cup vinaigrette).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BROCCOLI SALAD WITH FETA
Make and share this Broccoli Salad With Feta recipe from Food.com.
Provided by Shannon 24
Categories Vegetable
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first five ingredients in a bowl.
- Combine the the last nine ingredients to form the dressing.
- Add to broccoli mixture.
- Cover and refrigerate for 2 hours before serving.
- Enjoy!
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