CHOPPED BROCCOLI SALAD RECIPE BY TASTY
Here's what you need: small broccoli floret, small cauliflower florets, brussels sprouts, carrot, red onion, bacon, shredded sharp cheddar cheese, sunflower seeds, dried cranberries, raw almonds, mayonnaise, plain greek yogurt, honey, apple cider vinegar, kosher salt, pepper
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
- Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
- Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
- Serve immediately
- Enjoy!
Nutrition Facts : Calories 460 calories, Carbohydrate 37 grams, Fat 32 grams, Fiber 7 grams, Protein 11 grams, Sugar 23 grams
CRANOCCOLI SALAD
Make and share this Cranoccoli Salad recipe from Food.com.
Provided by Charlotte J
Categories Berries
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix the broccoli, sunflower seeds, sweetened dried cranberries, raisins, celery, red onion and bacon.
- In a small bowl or dressing shaker, mix the mayonnaise, sugar and vinegar.
- Pour dressing over salad, mix and refrigerate at least 1 hour prior to serving.
Nutrition Facts : Calories 578.2, Fat 40.4, SaturatedFat 10.5, Cholesterol 46.2, Sodium 713.8, Carbohydrate 47.2, Fiber 4.3, Sugar 31.5, Protein 11.4
CRUNCHY BROCCOLI SALAD
A combination of MIRACLE WHIP, vinegar and dried cranberries gives this Crunchy Broccoli Salad its tart and tangy flavor.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Mix dressing, sugar and vinegar in large bowl until blended.
- Add all remaining ingredients except nuts; mix lightly.
- Refrigerate 1 hour. Sprinkle with nuts before serving.
Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g
BROCCOLI SALAD
Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It's sweet, sharp and full of different textures and colours
Provided by Liberty Mendez
Categories Lunch, Side dish
Time 13m
Number Of Ingredients 11
Steps:
- To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
- Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
- Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.
Nutrition Facts : Calories 617 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium
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