Broccoli And Grape Tomato Salad Recipes

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ROASTED BROCCOLI WITH CHERRY TOMATOES



Roasted Broccoli with Cherry Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F.
  • Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound broccoli, separated into florets (4 cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

  • In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
  • In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g

BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS



Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds image

Try a flavor from the beaches of the eastern shore. This refreshing yet hearty family recipe has been adopted into the families of all of our friends. We never steam a bushel of crabs without having a huge bowl of this salad and corn on the cob on the table. This dish is simply mandatory at every BBQ, potluck or pitch-in event. Give it a try!

Provided by Coastal Roots

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h30m

Yield 8

Number Of Ingredients 9

8 slices bacon
⅓ cup sunflower seed kernels
1 large head broccoli, cut into bite-size pieces
⅓ cup diced red onion
1 cup seedless red grapes, halved
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons white sugar
ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
  • Combine broccoli, onion, and grapes in a bowl.
  • Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
  • Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Nutrition Facts : Calories 326.7 calories, Carbohydrate 12.5 g, Cholesterol 20.5 mg, Fat 29 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 4.8 g, Sodium 382.4 mg, Sugar 8 g

FRESH GRAPE BROCCOLI SALAD



Fresh Grape Broccoli Salad image

Field editor Lavonne Hartel of Williston, North Dakota chuckles as she relates, "Our nephew recently told me this salad is his favorite, but the first time he ate it at my house, he thought I was cleaning out the refrigerator!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 15 servings.

Number Of Ingredients 10

6 cups fresh broccoli florets
6 green onions, sliced
1 cup diced celery
1 cup green grapes
1 cup seedless red grapes
1 cup mayonnaise
1/3 cup sugar
1 tablespoon cider vinegar
1/2 pound bacon strips, cooked and crumbled
1 cup slivered almonds, toasted

Steps:

  • In a large salad bowl, combine broccoli, onions, celery and grapes. In another bowl, whisk mayonnaise, sugar and vinegar; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.

Nutrition Facts : Calories 221 calories, Fat 18g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 176mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

TOMATO BROCCOLI SALAD



Tomato Broccoli Salad image

I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

5 cups broccoli florets
1 tablespoon water
1 pint cherry tomatoes, cut in half
2 tablespoons chopped green onion
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

BROCCOLI SALAD WITH GRAPES



Broccoli Salad with Grapes image

This broccoli salad with grapes is a perfect salad for a hot summer day. The first time I tried it was at my aunt's 30-acre ranch outside of Dallas. The grapes and the bacon add an unexpected, but flavorful, twist. Add chopped cooked chicken to make this an entree.

Provided by Lisa

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

1 cup light mayonnaise
⅓ cup white sugar
1 teaspoon red wine vinegar
½ pound cooked bacon, crumbled
4 cups chopped broccoli florets
1 cup chopped celery
¾ cup grapes, halved
⅔ cup slivered almonds
½ cup raisins

Steps:

  • Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
  • Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

Nutrition Facts : Calories 397.4 calories, Carbohydrate 27.3 g, Cholesterol 41.7 mg, Fat 26.7 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 5.8 g, Sodium 887.4 mg, Sugar 19.6 g

ROASTED BROCCOLI AND GRAPE SALAD



Roasted Broccoli and Grape Salad image

Provided by Molly Yeh

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

2 heads broccoli, chopped into florets
1/2 red onion, sliced thick (1/4-inch-ish)
2 tablespoons olive oil
Kosher salt
3/4 cup golden raisins
6 tablespoons sherry vinegar
2 cups red seedless grapes, quartered
1 cup chopped celery
1 cup sliced almonds, toasted
1/2 cup mayonnaise
2 tablespoons whole milk
1 tablespoon sugar
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper

Steps:

  • For the salad: Preheat the oven to 425 degrees F.
  • Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes.
  • Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes.
  • For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl.
  • For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.

BROCCOLI AND TOMATO SALAD



Broccoli and Tomato Salad image

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

Provided by Gail Blue Eyes

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 17

3 -4 cups broccoli florets
2 large tomatoes, cut in wedges
1 cup sliced fresh mushrooms
3 green onions, sliced
3/4 cup olive oil
1/3 cup cider or 1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt
3/4 teaspoon dried thyme
2 cloves garlic, minced
1/2 teaspoon celery seed
1/4 teaspoon italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Steps:

  • Cook broccoli in a small amount of water for about 5 minutes or until crisp-tender.
  • Rinse with cold water and drain.
  • In a large bowl, add cooked broccoli, tomatoes, mushrooms and onions.
  • Combine dressing ingredients in a krudit jar or jar with a tight fitting lid; shake well.
  • Pour over salad; toss.
  • Cover and chill for 1 hour.
  • Serve with a slotted spoon.

BROCCOLI AND CHERRY TOMATO SALAD



Broccoli and Cherry Tomato Salad image

Categories     Salad     Tomato     Vegetable     Freeze/Chill     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

4 cups broccoli florets
1 1-pint basket cherry tomatoes, halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried

Steps:

  • Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

BROCCOLI AND GRAPE-TOMATO SALAD



Broccoli and Grape-Tomato Salad image

Most Junior League cookbooks have at least Broccoli Salads I and II, and often III and IV. It's the diplomatic way of not having to decide whose version is best. The amusing part is they are all, in essence, the same salad and contain, besides broccoli (and mayonnaise, of course), red onion, bacon, and often raisins. Really racy ones with a modern twist might also contain crushed ramen noodles. This salad is colorful and satisfying in a very simple way. To really make the flavors and colors pop, it is imperative to blanch and shock the broccoli. Otherwise, it is like grazing in the produce bin.

Yield serves 4 to 6

Number Of Ingredients 8

4 slices thick-cut bacon, cut into lardons (see page 179; optional)
1 head broccoli (about 1 pound)
1/2 pint grape tomatoes, halved
1/2 red onion, very thinly sliced
Coarse salt and freshly ground black pepper
2 tablespoons sherry vinegar
1 clove garlic, very finely chopped
1/4 cup extra-virgin olive oil

Steps:

  • Line two plates with paper towels. Prepare an ice-water bath by filling a large bowl with ice and water.
  • In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to one of the prepared plates to drain. Set aside.
  • To prepare the broccoli, separate the head into bite-size florets, reserving the stems for another use. Bring a large pot of salted water to a boil over high heat. Cook the florets until just tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to the ice-water bath to set the color and stop the cooking. Once chilled, transfer to the second prepared plate and pat dry with paper towels.
  • Combine the broccoli, tomatoes, and onion in a large bowl. Season with salt and pepper and set aside.
  • To prepare the dressing, whisk the vinegar and garlic together in a small bowl. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
  • Just before serving, drizzle the dressing over the vegetables and toss to combine and coat. Add the bacon, and taste and adjust for seasoning with salt and pepper.

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