Fruit And Broccoli Buffet Salad Food

BROCCOLI BUFFET SALAD

Steps:

• In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
• In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.

FRUIT AND BROCCOLI BUFFET SALAD

Steps:

• Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
• Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
• Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
• Sprinkle chopped pecans over salad.

FRUIT AND BROCCOLI BUFFET SALAD

Steps:

• Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
• Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.
• Dressing can be made ahead of time and stored in the fridge for up to 3 days.
• Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.

FRUIT AND BROCCOLI BUFFET SALAD

Steps:

• Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
• Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
• Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
• Sprinkle chopped pecans over salad.

TURKEY & BROCCOLI BUFFET CASSEROLE

Steps:

• In a skillet, melt butter, stir in flour, salt, mustard, pepper and milk. Cook, stirring until thick and smooth.
• Remove from heat and stir in cheese until melted.
• In greased 8 inch casserole dish, arrange noodles and half the broccoli. Top with turkey. Pour cheese sauce over all.
• Arrange remaining broccoli on top, pressing lightly into sauce, sprinkle with almonds.
• Bake uncovered for 15 minutes or until bubbling hot.

FRUITED BROCCOLI SALAD

Steps:

• Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, broccoli, celery, grapes, almonds and chives. , In a small bowl, combine the mayonnaise, sugar and reserved juice. Pour over broccoli mixture and toss to coat. Refrigerate until serving.

FRUIT SALAD BUFFET

Steps:

• Decorate the tray with sprigs of lemon mint. Flank in with bowls of the various dressings. Let each guest compile a salad with dressing of his own choosing. With this you might serve date-nut sandwiches filled with cream cheese, hot cheese or herb biscuits, Melba toast, buttered scones, garlic bread.

LEMON COUSCOUS SALAD

Steps:

• In a medium saucepan, bring 2 cups water to boil. Stir in couscous and immediately remove from heat. Cover and let stand until water is absorbed, about 8 minutes. Fluff with a fork and transfer to a large bowl.
• Stir in green onions, cucumber, chickpeas, parsley, mint, oil, lemon zest and lemon juice.
• Season to taste with salt and pepper.
• Cover and chill overnight to let flavors develop. Serve topped with hazelnuts.