Carrot Broccoli Salad Food

CARROT BROCCOLI SALAD

Carrot Broccoli Salad image

I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 medium carrots, shredded
1 small bunch broccoli (about 12 ounces), chopped
1 cup raisins
1 small onion, chopped
1 garlic clove, minced
2/3 to 1 cup mayonnaise
1/2 cup sugar
1 teaspoon ground mustard
1/2 pound sliced bacon, cooked and crumbled

Steps:

In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.

Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.

BROCCOLI CARROT SALAD

Broccoli Carrot Salad image

"When I sampled this at an eatery, I was struck by the mix of sweet and salty flavors and different textures," recounts Katie Watson of Powell, Tennessee. "I asked our server for the recipe, and she obliged...adding that she often prepares it at home herself."

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 2-3 servings.

Number Of Ingredients 5

Ingredients

2 cups fresh broccoli florets
1 cup shredded carrot
1/2 cup sunflower kernels
1/2 cup dried cranberries
1/2 cup coleslaw dressing

Steps:

In a small bowl, combine all ingredients. Serve at room temperature or chilled.

Nutrition Facts : Calories 401 calories, Fat 28g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 708mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 5g fiber), Protein 7g protein.

BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE

Broccoli Carrot Salad with Honey Dijon Vinaigrette image

Provided by Valerie Bertinelli

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup walnut pieces
Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli crowns (about 2 small crowns)
1 cup julienned or coarsely grated carrots
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup olive oil

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.

CREAMY BROCCOLI AND CARROT SLAW

Creamy Broccoli and Carrot Slaw image

Categories Salad Side Low Carb Mayonnaise Broccoli Carrot Summer Bon Appétit

Yield 2 Servings; CAN BE DOUBLED

Number Of Ingredients 6

Ingredients

3 tablespoons mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons grated onion
1 1/4 teaspoons coarse-grained Dijon mustard
1 1/4 cups shredded peeled broccoli stems
3/4 cup shredded peeled carrots

Steps:

Combine mayonnaise, fresh lemon juice, onion and mustard in medium bowl; whisk to blend. Add broccoli and carrots; toss to coat. Season slaw to taste with salt and pepper. Refrigerate to blend flavors, about 20 minutes.

BROCCOLI, CAULIFLOWER, AND CARROT SALAD

Broccoli, Cauliflower, and Carrot Salad image

Adapted from Southern Living. This is easy and good! You may use packaged vegetables or buy them separately.

Provided by Sharon123

Categories Salad Dressings

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup light mayonnaise
1 -2 tablespoon sugar
2 tablespoons rice wine vinegar
1 teaspoon salt
1/2 teaspoon ground ginger
1 (12 ounce) package mixed raw broccoli (3/4 cup each) or 1 (12 ounce) package cauliflower florets, coarsely chopped (3/4 cup each)
10 ounces shredded carrots (or 1 1/4 cup carrots and shred yourself)
1/4 cup roasted peanuts, chopped (or walnuts)

Steps:

In a large bowl, whisk together the mayonnaise, sugar, rice wine vinegar, salt, and ginger.
Add the broccoli, cauliflower and carrots.
Toss to coat with dressing.
Sprinkle evenly with nuts.
Enjoy!

Nutrition Facts : Calories 170.1, Fat 11.6, SaturatedFat 1.7, Cholesterol 7, Sodium 676.4, Carbohydrate 14.4, Fiber 3.6, Sugar 6.5, Protein 4.4

HONEY SAUTEED BROCCOLI & CARROTS

Honey Sauteed Broccoli & Carrots image

This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.

Provided by Joel6538

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 head broccoli, cut into florets
1 cup of pre-sliced carrot
3 garlic cloves, minced
1/4 cup honey
2 tablespoons water
1 tablespoon olive oil

Steps:

In a preheated, non-stick pan over medium heat get the olive oil hot.
Add the broccoli and carrots - saute for 3 minutes.
Add garlic and saute another 2 minutes.
add the water - this steams the broccoli a bit and adds some nice color.
After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
Turn heat off and add the honey - mix well.
Serve immediately.

MARINATED BROCCOLI AND CARROT SALAD

Marinated Broccoli and Carrot Salad image

It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 2

Number Of Ingredients 5

Ingredients

1 1/2 cups broccoli flowerets
1/4 cup sliced carrot
1 medium green onion, sliced (1 tablespoon)
3 tablespoons low-fat Italian dressing
2 lettuce leaves

Steps:

In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

INDIAN BEAN, BROCCOLI & CARROT SALAD

Indian bean, broccoli & carrot salad image

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

Ingredients

250g green bean , trimmed
1 head of broccoli , cut into florets
2 tsp vegetable oil
2 tsp black mustard seed
½ tsp dried chilli flakes
100g frozen pea (or use fresh)
3 large carrots , grated
large bunch coriander , roughly chopped
3 tbsp sunflower seed
200ml natural yogurt
½ cucumber , peeled and grated
thumb-sized piece ginger , grated
½ tsp ground cumin
juice and zest 1 lime
1 tbsp chopped mint leaves
pitta bread , to serve (optional)

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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