Orzo And Broccoli Salad No Mayo 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

ORZO SALAD

Orzo Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 15

Ingredients

4 cups chicken broth
1 1/2 cups orzo
1 (15-ounce) can garbanzo beans, drained and rinsed
1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
3/4 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh mint leaves
About 3/4 cup Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1/2 cup red wine vinegar
1/4 cup fresh lemon juice
2 teaspoons honey
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 cup extra-virgin olive oil

Steps:

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.
Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Yield: 1 3/4 cups

GREEK ORZO AND BROCCOLI

Greek Orzo and Broccoli image

This yummy recipe from Lillian Justis of Belleplain, New Jersey will be a welcome treat at dinnertime. The warm side dish delivers strong feta and olive flavors while red pepper flakes add a little spice.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3/4 cup uncooked orzo pasta
2 cups fresh broccoli florets
1/3 cup pitted Greek olives
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil
4-1/2 teaspoons slivered almonds, toasted
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

Steps:

In a large saucepan, cook pasta in boiling water for 7 minutes. Add broccoli and cook 2-3 minutes longer or until pasta is tender; drain. Meanwhile, in a small bowl, combine the olives, feta cheese, Parmesan cheese and basil., In a small nonstick skillet, saute almonds in oil for about 1 minute. Stir in red pepper flakes and pepper; cook and stir 1 minute longer. Pour over pasta mixture; toss to coat. Stir in olive mixture; toss to coat.

Nutrition Facts : Calories 169 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 208mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges

BROCCOLI AND ORZO SALAD

Broccoli and Orzo Salad image

Make and share this Broccoli and Orzo Salad recipe from Food.com.

Provided by marileamills

Categories Vegetable

Time 25m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup orzo pasta
3 tablespoons olive oil
1 teaspoon minced broccoli
2 (9 ounce) packages frozen chopped broccoli, thawed (I use Green Giant)
1/2 cup Italian style breadcrumbs
1/2 teaspoon italian seasoning
salt
2 cups coarsely chopped tomatoes
2 tablespoons balsamic vinegar

Steps:

Cook the orzo as directed on the product package; drain and set aside.
In a skillet, heat the oil over medium heat.
When the oil is hot, saute the garlic and broccoli for 3 minutes; stir frequently.
Stir in the bread crumbs, Italian seasoning, and salt to taste; saute for 1 minute.
Add the tomatoes and vinegar; cook and stir 1-2 minutes or until heated well.
Add the orzo; stir to mix.
Serve warm.

Nutrition Facts : Calories 253.1, Fat 9.5, SaturatedFat 1.4, Sodium 110.5, Carbohydrate 35.4, Fiber 5.2, Sugar 5.6, Protein 8.3