Honey Mustard Broccoli Salad Food

BEST BROCCOLI SALAD RECIPE (NO MAYO!)

Best Broccoli Salad Recipe (No Mayo!) image

Best Broccoli Salad (No Mayo) recipe packed with crispy broccoli, bacon, onion, dried cranberries, and crunchy sunflower seeds and tossed with a light honey mustard dressing, it's time to toss up something new for dinner.

Provided by Tiffany

Time 15m

Number Of Ingredients 14

Ingredients

6 cups broccoli florets (I like to chop mine very small)
⅓ red onion diced
4-6 strips of bacon (cooked and chopped, or 1/4 cup bacon bits)
½ cup dried cranberries
½ cup white cheddar cheese (shredded)
3 tablespoons roasted sunflower seeds
3 tablespoons dijon mustard
¼ cup honey
3 tablespoons olive oil
2 tablespoons apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon salt (or to taste)
pinch of black pepper
water to thin (as needed)

Steps:

Combine all salad ingredients in a large bowl.
Combine dressing ingredients in a blender or food processor and pulse until smooth. (Alternately you can combine in a jar and shake) Add water as need to reach desired consistency. Taste, add salt and pepper to taste if needed, and pour over broccoli salad.
Toss salad to coat. Serve immediately or cover and chill up to 24 hours.

Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 6 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 227 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving

HEALTHY BROCCOLI SALAD WITH HONEY MUSTARD DRESSING

Healthy Broccoli Salad with Honey Mustard Dressing image

Healthy broccoli salad with raisins and sunflower seeds tossed with a homemade honey mustard dressing (no mayo!). Makes a perfect easy and healthy side dish for potlucks, picnics, and BBQs. Paleo, gluten free, and dairy free.

Provided by Kelly

Categories Appetizer Salad Side Dish

Time 10m

Number Of Ingredients 11

Ingredients

8 cup brococli florets, roughly choppped (about 2 heads/550 grams)
1/2 cup diced red onion (65 grams)
1/2 cup raisins
1/3 cup sunflower seeds
red pepper flakes, to taste
salt and pepper, to taste
1/2 cup avocado oil
2 tablespoons dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
salt, to taste

Steps:

Make the honey mustard. In a jar or measuring cup, add the avocado oil, djion, apple cider vinegar, honey, and salt and mix to combine. Set aside.
Make the broccoli salad. In a large bowl, add the broccoli, red onion, raisins, sunflower seeds, red pepper flakes, and salt and pepper. Pour over the honey mustard dressing and mix to combine. I like to use a containter that has a lid so I can shake it up. Place in the fridge to let the flavors come together or eat right away.

Nutrition Facts : ServingSize 1 cup, Calories 228 kcal, Carbohydrate 18 g, Protein 3 g, Fat 17 g, SaturatedFat 2 g, Fiber 3 g, Sugar 11 g, UnsaturatedFat 14 g

FAVORITE BROCCOLI SALAD

Favorite Broccoli Salad image

This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
1/2 cup raw sunflower seeds or slivered almonds
1/2 cup finely chopped red onion
1/2 cup grated sharp cheddar cheese (optional)
1/3 cup dried cranberries or dried tart cherries, chopped
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
1/4 teaspoon fine sea salt

Steps:

Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg