Asian Broccoli Salad With Tangy Chili Garlic Dressing Recipes

SWEET AND TANGY BROCCOLI SALAD

Sweet and Tangy Broccoli Salad image

This broccoli salad will make your picnic a hit. Everyone loves it and will come back for seconds and thirds.

Provided by Dina

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

¾ pound bacon
2 heads broccoli, cut into florets
½ cup chopped red onion
½ cup raisins
1 cup mayonnaise
½ cup white sugar
½ cup distilled white vinegar
salt and ground black pepper to taste

Steps:

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
Place broccoli, onion, raisins, and bacon in a large bowl.
Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.

Nutrition Facts : Calories 382.4 calories, Carbohydrate 27.7 g, Cholesterol 25.8 mg, Fat 28 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 5.2 g, Sodium 505.9 mg, Sugar 20.6 g

ASIAN BROCCOLI SALAD

Asian Broccoli Salad image

"This nutritious recipe is my favorite potluck contribution," says Florence Hendrickson of Albuquerque, New Mexico. "I lightened it up, and it's tastier than the original!"

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

4 cups fresh broccoli florets
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves, minced
Sugar substitute equivalent to 2 teaspoons sugar
1/4 teaspoon pepper
1 tablespoon olive oil
1 jar (4 ounces) diced pimientos, drained
2 tablespoons slivered almonds, toasted

Steps:

Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-7 minutes or until crisp-tender. Rinse in cold water; drain. Transfer to a large bowl; cover and refrigerate until chilled., In a small bowl, combine the soy sauce, vinegar, garlic, sugar substitute and pepper. Whisk in the oil. Let stand for 30 minutes to allow flavors to blend. , Add pimientos and almonds to the broccoli; drizzle with dressing and toss to coat.

Nutrition Facts : Calories 87 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 327mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

TANGY BROCCOLI SALAD

Tangy Broccoli Salad image

Discover this Tangy Broccoli Salad from My Food and Family that's sure to please everyone. The zip in Tangy Broccoli Salad comes from a sweet and sour dressing.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 1h15m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

3/4 cup MIRACLE WHIP Light Dressing
2 Tbsp. sugar
2 Tbsp. HEINZ Distilled White Vinegar
6 cups small broccoli florets
6 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup chopped red onions

Steps:

Mix first 3 ingredients until blended.
Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
Refrigerate 1 hour.

Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.4684 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

ASIAN BROCCOLI SALAD

Asian Broccoli Salad image

This salad made a fabulous side dish to my Asian chicken. It was easy to make and full of flavor. And healthy too! I found this on www.lowfatlifestyle.com

Provided by Elisa E

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons oriental sesame oil
2 tablespoons honey
12 cups broccoli
2 tablespoons toasted sesame seeds

Steps:

Stir soy sauce, vinegar, oil and honey in large bowl until blended.
Steam broccoli florets just until crisp-tender, about 5 minutes. Cool. Stir sesame seeds in heavy large skillet over medium heat until golden, about 5 minutes. Transfer to small bowl and let cool.
Mix broccoli and half of sesame seeds into dressing. Let marinate at room temperature at least 30 minutes or up to 2 hours, tossing occasionally. Transfer broccoli to serving platter. Pour dressing over. Sprinkle with remaining sesame seeds.

Nutrition Facts : Calories 153.6, Fat 7.5, SaturatedFat 1, Sodium 396, Carbohydrate 19.4, Fiber 5.5, Sugar 8.9, Protein 6.6

ASIAN BROCCOLI SALAD

Asian Broccoli Salad image

My friend Jane gave me this recipe. It's a sure-fire hit at potlucks and picnics. REALLY easy to make, and keeps well. If I know it (or leftovers) will have to wait in the fridge for more than a day, I skip the mushrooms.

Provided by Meredith K.

Categories Vegetable

Time 26m

Yield 6-10 serving(s)

Number Of Ingredients 10

Ingredients

1 head broccoli
1/2 cup sliced fresh mushrooms
1 grated carrot (size to taste)
1/2 cup sliced almonds (raw)
1/4 cup vinegar
1/4 cup sesame oil
2 tablespoons honey
3 tablespoons tamari
1/2 teaspoon fresh grated ginger
1 clove pressed garlic

Steps:

Peel tough"skin" from broccli stems; slice stems about 1/8"- 3/16" thick.
Cut florets into bite size picees.
Steam broccoli until just crisp.
(Stems will take slightly longer than florets to steam.) Do NOT overcook.
Mix dressing ingredients and toss w/ broccoli.
Stir in grated carrot, sliced mushroom and almonds.
Chill.

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Blanch the broccoli: Bring a large pot of water to a boil and add in a generous pinch of salt after the water boils. Boil the broccoli florets for 1 minute and then place the broccoli into a bowl of ice water or run it under cold running water to stop the cooking process. This helps brighten the color and retain the crunchiness of the broccoli while removing some of the raw taste. Drain the broccoli very well from the ice bath and set it aside. Excess water will dilute the dressing.
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