Broccoli Summer Salad With Dijon Mustard Dressing Food

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BROCCOLINI WITH MUSTARD DRESSING



Broccolini with Mustard Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 bunches trimmed broccolini in a large pot of salted boiling water, 3 minutes. Drain; rinse under cold water, then pat dry. Whisk 1/4 cup sour cream, 1 tablespoon each water and whole-grain mustard, 1 teaspoon apple cider vinegar and 1 tablespoon minced shallot; season with salt and pepper.Drizzle over the broccolini.

BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING



Broccoli Summer Salad with Dijon Mustard Dressing image

With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.

Provided by Amy Chaplin

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

1 tablespoon whole-grain Dijon mustard
2 teaspoons red wine vinegar
1 teaspoon white balsamic vinegar
2 tablespoons extra-virgin olive oil
Pinch sea salt
Pinch black pepper
3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total)
2 tablespoons extra-virgin olive oil
Sea salt
1 1/2 cups cherry tomatoes, halved
1/2 ripe avocado, cut-up
1 red pearl onion, thinly sliced

Steps:

  • Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
  • Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
  • Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

BROCCOLI WITH MUSTARD VINAIGRETTE



Broccoli With Mustard Vinaigrette image

Nice side dish that compliments almost any main course. Fresh taste and a change from just butter or lemon dressing.

Provided by jonesies

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces broccoli
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon water
2 teaspoons olive oil
2 teaspoons coarse grain mustard
1/4 teaspoon salt

Steps:

  • Wash broccoli.
  • Cut broccoli lengthwise into spears.
  • Cut any thick stem pieces in half.
  • In a large covered saucepan cook broccoli in a small amount of boiling water for 8 to 12 minutes or until crisp-tender; Drain.
  • Meanwhile, for vinaigrette, in a small screw-top jar combine the garlic, vinegar, water, oil, mustard and salt.
  • Cover and shake well.
  • Drizzle vinaigrette over broccoli.
  • Serve immediately.

DIJON MUSTARD DRESSING



Dijon Mustard Dressing image

Make and share this Dijon Mustard Dressing recipe from Food.com.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 1/2 cup

Number Of Ingredients 6

1 egg
1/2 cup olive oil
1/8 cup red wine vinegar
salt and pepper
1 tablespoon Dijon mustard
1/8 teaspoon oregano (or other herb of your choice)

Steps:

  • Coddle the egg by placing it in a bowl of very hot tap water. Let stand for 15 minutes.
  • Combine all of the ingredients in a food blender and mix.

Nutrition Facts : Calories 2084.1, Fat 226.7, SaturatedFat 33, Cholesterol 372, Sodium 491.6, Carbohydrate 2.5, Fiber 1, Sugar 0.6, Protein 13.9

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