Broccoli Salad With Sweet Vinaigrette Food

BROCCOLI SALAD

Steps:

• In a small bowl, whisk together the mayonnaise, orange juice, sugar, apple cider vinegar, orange zest, Dijon, salt, and pepper until smooth and creamy.
• In a large salad bowl, toss together the broccoli, grapes, pecans, red onions, bacon, cheese, and dates. Toss the salad with half the dressing. Cover the bowl with plastic wrap and refrigerate for 2 hours. Adjust seasoning, adding more salt and pepper and dressing as needed. Serve

FAVORITE BROCCOLI SALAD

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.

BROCCOLI SALAD WITH SWEET VINAIGRETTE

Steps:

• In a plastic storage container, whisk together the juice, yogurt, mustard, and preserves. Add the broccoli and onion. Toss to coat.
• Cover the container with the lid. Refrigerate for at least 1 hour or up to 1 day before serving.

BROCCOLI WITH SWEET ONION VINAIGRETTE

Steps:

• Steam broccoli about 3 minutes (you want it to be slightly crunchy).
• Drain and rinse with cold water.
• Place broccoli, orange segments, onion and pepper in a bowl.
• Toss with vinaigrette and serve.

BROCCOLI BEET SALAD WITH RASPBERRY VINAIGRETTE

Steps:

• Mix broccoli, red onion, kidney beans, and beets in a large bowl.
• Whisk raspberry jam, vinegar, olive oil, and salt in a small bowl; pour over vegetable mixture. Toss broccoli salad with pecans and goat cheese.

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE

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.

BROCCOLI SALAD WITH SHERRY VINAIGRETTE

Steps:

• Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.
• Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.
• Add Parmesan and pecans to the salad, toss gently and serve.

ORANGE, TOMATO, BROCCOLI, AND SWEET ONION SALAD WITH ORANGE VINAIGRETTE

Steps:

• Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in large bowl.
• Cut peel and white pith from oranges. Holding oranges over small bowl to catch juice, cut between membranes to release segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion, and fresh basil to bowl with broccoli.
• Add oil, vinegar, and orange peel to bowl with collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat.
• Divide salad among 4 plates and serve.