EASY BROCCOLI SALAD
After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
SUNNY'S QUICK STEAMED BROCCOLI SALAD
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the broccoli: Steam the broccoli according to the package directions.
- Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
- For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
- For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
- Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.
QUICK & EASY BROCCOLI SALAD
Provided by Crystal
Number Of Ingredients 9
Steps:
- Whisk together the cider vinegar, sugar, mayonnaise, salt, & pepper in a medium bowl. Set aside.
- In a large bowl, combine the broccoli with the onion, cranberries, & sunflower seeds. Pour the prepared dressing over top & mix well. Refrigerate for at least an hour.
- Sprinkle on the cooked & crumbled bacon (or bacon bits), if using, right before serving to preserve the texture of the bacon.
QUICK AND EASY BROCCOLI SALAD
Make and share this Quick and Easy Broccoli Salad recipe from Food.com.
Provided by pink cook
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine all the ingredients and refrigerate for about 1 hour and serve cold.
- For Variation, you can add chopped cauliflower, cherry tomatoes, chopped cucumber and shredded carrots.
Nutrition Facts : Calories 99.3, Fat 7.1, SaturatedFat 0.6, Cholesterol 8.4, Sodium 333.8, Carbohydrate 7.6, Fiber 2.2, Sugar 2.2, Protein 2
SIMPLE AND SATISFYING BROCCOLI
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Trim the woody skin off the broccoli stem and slice the broccoli into nice long "trees". In a large saucepan, mix the water, olive oil, garlic, red pepper flakes, salt, and pepper. Bring to a boil over high heat. Add the broccoli and cover to steam. After 3 minutes, turn off the heat, and allow the broccoli to sit for another couple of minutes. Toss to coat and serve.
EASY BROCCOLI BACON SALAD
Anybody who doesn't like broccoli will change their mind upon taking their first bite.
Provided by readycooker
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Combine broccoli, onion, bacon, raisins, and sunflower seeds in a bowl.
- Whisk mayonnaise, sugar, and red wine vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.
Nutrition Facts : Calories 230.8 calories, Carbohydrate 28 g, Cholesterol 5.2 mg, Fat 13.5 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 94.7 mg, Sugar 20.4 g
EASY BROCCOLI SALAD
This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
Provided by Chef John
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Trim bottoms of broccoli stems and cut off broccoli heads; cut the broccoli heads into quarters. Peel broccoli stems and cut into quarters crosswise.
- Bring a large pot of lightly salted water to a boil; reduce heat to medium and cook broccoli until tender when cut with a paring knife but still slightly firm, 5 to 6 minutes.
- Transfer broccoli to a large bowl filled with cold water and chill to stop the cooking process. Drain well. Arrange broccoli in a colander with the florets facing down towards the holes of the colander and allow broccoli to drip for at least 30 minutes.
- Whisk together garlic, lemon juice, rice vinegar, Dijon mustard, red pepper flakes, salt, and black pepper together in a large serving bowl. Slowly drizzle in olive oil while whisking rapidly until the dressing is thick and creamy. Adjust salt, black pepper, and crushed red pepper flakes to taste.
- Toss broccoli with the dressing; let stand 5 to 10 minutes to marinate, then toss again. Can be refrigerated up to an hour if you want to serve the salad cold.
Nutrition Facts : Calories 223 calories, Carbohydrate 12.9 g, Fat 18.6 g, Fiber 4.5 g, Protein 5 g, SaturatedFat 2.6 g, Sodium 72.6 mg, Sugar 3.1 g
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10 QUICK & EASY BROCCOLI SALAD RECIPES | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (1)Category SaladServings 4Total Time 22 mins
- Trim woody ends from broccoli stalks, then cut heads away from stems. Peel stems and halve lengthwise. Cut broccoli heads in half through the crown to create two lobes (don’t separate into florets).
- Heat a large skillet over medium-high heat. Add 2-3 teaspoons oil to pan. Place broccoli in skillet cut side down. Season all over with salt and pepper to taste. Cook undisturbed for about 5 minutes or until the undersides are well browned but broccoli is still crunchy — a cake tester should meet firm resistance when inserted into thickest part of stem.
- Turn heads over onto floret size for a minute, just to lightly brown rounded sides, then transfer to a cutting board.
- When cool enough to handle, cut broccoli heads and stems into 1/4-inch (or slightly larger) slices and transfer to a large serving bowl. Add the vinegar, 1 tablespoon olive oil and the honey. Season generously with sea salt. Toss. Taste. Adjust seasoning with more olive oil, vinegar, and salt to taste — I’ve consistently been adding at least another tablespoon each of oil and vinegar. And I find the broccoli can really handle the sea salt, so don’t be shy — salt till it tastes good.
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