DELI-STYLE FRESH BROCCOLI SALAD
Delicious variation of this favorite deli salad. Honey is absorbed more slowly than cane sugar, so this may be better tolerated by those who are more sensitive to 'sugar highs.' Also, for those who find white or red onions just too strong of a flavor, I've used green onion for a milder yet still 'onion-y' layer.
Provided by Anne Cassens
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel.
- Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat.
- Refrigerate until cold, about 30 minutes.
Nutrition Facts : Calories 519.1 calories, Carbohydrate 34.1 g, Cholesterol 39 mg, Fat 40.9 g, Fiber 1.9 g, Protein 6.4 g, SaturatedFat 9.6 g, Sodium 520.5 mg, Sugar 30.2 g
SWEET AND CRUNCHY BROCCOLI SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
- Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
- Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.
BROCCOLI SALAD
This side is from Mabel's BBQ, located in Cleveland and Las Vegas.
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
- Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.
DILL-MARINATED BROCCOLI
A co-worker tipped me off to this splashy marinade for broccoli. The longer you wait, the better it gets. Add some fresh cauliflower if you have it. -Tiffony Bush, Huntingdon, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place broccoli in a large bowl or shallow dish. Whisk together remaining ingredients; add to broccoli and turn to coat. Cover and refrigerate 4 hours or overnight., To serve, drain broccoli, discarding marinade.
Nutrition Facts : Calories 79 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 119mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
BROCCOLI-DILL PASTA
Bryant Terry, an Oakland, Calif., chef with two young daughters, developed this recipe to make eating broccoli a treat. It worked: Blanched and puréed with lemon, garlic and a little of what he calls "umami powder," the broccoli transforms into a deeply flavorful vegan spread that's also highly adaptable. Thin it with pasta water and toss it with hot noodles, as seen here, or scrape it into a bowl as a dip for crudités. Spread it onto a thick piece of toast and cover it with sliced radishes, dill and crunchy salt. Use some to drown a softly poached egg, drizzle with olive oil, and eat with a spoon, or to dress warm white beans, then shower them with black pepper and grated cheese. Whatever you do, don't skip rinsing the broccoli with cold water after you blanch it; the step keeps the spread a vibrant green.
Provided by Tejal Rao
Categories dinner, easy, weeknight, pastas, sauces and gravies, vegetables, main course
Time 30m
Yield 2 to 4 servings, plus extra umami powder
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high heat.
- Prepare the umami powder: Grind the porcini in a spice grinder until pulverized, then transfer to a food processor. Add the remaining ingredients to the food processor and pulse until the mixture is broken down into a fine meal. Transfer to a jar or lidded container. (Makes about 1 1/4 cups.)
- Prepare the pasta: Season the boiling water with salt, then add the broccoli and cook until tender, 2 to 3 minutes. Use a slotted spoon to remove the broccoli, then rinse with cold water and gently pat dry with a clean kitchen towel. Add the pasta to the boiling water and cook until tender.
- While the pasta cooks, prepare the sauce: In the same food processor (no need to wash it out), combine the cooked broccoli, dill, garlic and 1/3 cup umami powder; process until finely chopped. With the machine running, slowly pour in the oil. Scrape down the sides of the food processor with a spatula, and blend again, then season to taste with salt, pepper and lemon juice.
- Reserve 1/2 cup pasta cooking water and drain the cooked pasta. Return the pasta to the pot, and toss with broccoli sauce, thinning with a splash of the reserved pasta water if needed to help coat the pasta. Season to taste with salt and pepper. Garnish with a sprinkle of umami powder and fresh dill.
DILLY BROCCOLI SALAD
Since we're retired, we travel out of state in summer to visit our children and grandchildren. But we're here all winter long while plenty of broccoli is in the fields. This is one of our favorite recipes.-Jean Gaines, Bullhead City, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the broccoli and cauliflower; set aside. Combine mayonnaise, sour cream, onion, dill and salt; mix well. Pour over vegetables; toss to coat. Cover and chill 4 hours or overnight.
Nutrition Facts :
DILL-ICIOUS CREAMY BROCCOLI-CAULIFLOWER SALAD
Make and share this Dill-Icious Creamy Broccoli-Cauliflower Salad recipe from Food.com.
Provided by Abe ray
Categories Cauliflower
Time 11m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 7
Steps:
- bring a large pot of water to a boil.
- cook the broccoli & cauliflower florets for about 1 minutes in the boiling water.
- draing the florets & run cold water over the cooked vegetables to stop the cooking process.
- shake of the excess water from the florets.
- in a large bowl stir together the remaining indgredients until combined.
- add the florets & toss gently to coat with the dressing.
- cover & refrigerate until ready to serve.
- the flavors will meld together in allowed to stand for 1 hour.
- taste & adjust the seasonings before serving.
Nutrition Facts : Calories 144.8, Fat 10.7, SaturatedFat 3.2, Cholesterol 15.1, Sodium 285.9, Carbohydrate 11.3, Fiber 1.5, Sugar 3.3, Protein 3.4
LIKE THE DELI BROCCOLI SALAD
My oldest son and I love the broccoli salad that you can buy in the grocery store deli, so I decided it would be a lot cheaper to make my own. Here is the recipe that I came up with.
Provided by islandgirl77551
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Chop the broccoli florets into bite sized pieces and place in a medium sized mixing bowl.
- Add remaining ingredients and stir until well mixed.
- Refrigerate salad.
- Serve chilled.
Nutrition Facts : Calories 317.8, Fat 21.4, SaturatedFat 5.1, Cholesterol 35.2, Sodium 775.4, Carbohydrate 19.6, Fiber 2.2, Sugar 11.5, Protein 13.7
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