CRUNCHY FLORET SALAD
This pretty combination always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.
Nutrition Facts : Calories 354 calories, Fat 33g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 513mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.
FRESH SWEET CORN SALAD
We love fresh summer corn when it's in season, but frozen corn makes a great year-round substitute in this quick and easy side dish.
Provided by EatingWell Test Kitchen
Categories Low-Calorie Spring Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Cut corn kernels from cobs to get 2 cups.
- Heat oil in a 10-inch skillet over medium heat. Add the corn, bell pepper, and onion. Cook, stirring, until the bell pepper and onion are tender-crisp, about 5 minutes. Season with salt and pepper.
- Serve the salad warm or chilled. (Before chilling, drain the vegetables.) Sprinkle with basil before serving, if desired.
Nutrition Facts : Calories 104 calories, Carbohydrate 21 g, Fiber 3 g, Protein 3 g, Sodium 155 mg, Sugar 8 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.
SOUTHERN POTATO SALAD
Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery.
Provided by Christin Mahrlig
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
- Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
- In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
- Add relish, celery, onion, and the chopped eggs. Mix in.
- Add salt and pepper to taste.
- Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.
SWEET AND SOUR CAULIFLOWER
Provided by Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil and lightly grease with oil.
- Combine the cauliflower and 3 tablespoons of the oil in a large resealable plastic bag. Seal and shake until well coated. Add 1/2 cup of the cornstarch, 1 teaspoon salt and the pepper, then reseal and shake until well coated.
- Heat the remaining 1/3 cup oil in a large skillet over medium-high heat. Once hot, add the cauliflower and fry, tossing to cook on all sides, until deep golden brown in spots, about 10 minutes. Transfer the fried cauliflower to the prepared baking sheet and bake until the cauliflower starts to get crispy, 10 to 15 minutes
- While the cauliflower bakes, prepare the sauce. Whisk together the sugar, vinegar, soy sauce, ketchup, garlic powder and the remaining 1/2 teaspoon salt in a medium saucepan. Place over medium-high heat and bring to a boil; the sauce should thicken slightly.
- Whisk together the remaining 1 tablespoon cornstarch with 2 tablespoons cold water in a small bowl until fully dissolved. Add the cornstarch slurry to the boiling sauce, reduce the heat to low and cook until thickened, about 30 seconds.
- Transfer the cauliflower to a large bowl and add half of the sauce. Toss until the cauliflower is well coated, then add the remaining sauce and toss. Garnish with the scallions and sesame seeds and serve with rice.
- Place the rice and 2 1/4 cups cold water in a medium saucepan. Put the pan over medium-high heat. Bring to a boil, reduce to a simmer, cover and cook until the rice is tender, 18 to 20 minutes. Remove the lid and fluff the rice before serving.
BROCCOLI CAULIFLOWER SALAD
Steps:
- Combine the broccoli, cauliflower, onion, cranberries, pecans and bacon in a large bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, sugar, vinegar, salt and pepper.
- Spoon over the vegetables and toss to coat. Cover and chill at least 2 hours before serving.
Nutrition Facts : ServingSize 1 /8 of the salad, Calories 306 kcal, Carbohydrate 18 g, Protein 6 g, Fat 25 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 291 mg, Fiber 4 g, Sugar 11 g
BROCCOLI CAULIFLOWER SALAD RECIPE
Broccoli and Cauliflower Salad recipe flavored with a lighter yogurt-based dressing, cheese and sunflower seeds, and bacon. Perfect as a side dish or a healthy lunch. Take it with you to any potlucks, BBQ parties or picnic and accept the compliments.
Provided by Aysegul Sanford
Categories Salad
Time 32m
Number Of Ingredients 14
Steps:
- To make the dressing, place all ingredients in a bowl and whisk together until fully combined.
- Preheat the oven to 400 F degrees. To cook the bacon, place each slice on a sheet pan. Bake for 12 minutes. Flip the bacon and cook for another 5 minutes or until it is crispy. Allow them to cool and cut into small pieces.
- To assemble the salad, place broccoli, cauliflower, red onion, sunflower seeds, raisins, and bacon in a large bowl. Drizzle with the dressing, cover it with plastic wrap, and let it rest in the fridge for 30 minutes or upto 4 hours.
- Sprinkle with the cheese and serve.
Nutrition Facts : Calories 305 kcal, Carbohydrate 29 g, Protein 7 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 360 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
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