Broccoli And Olive Salad Recipes

MOM'S BROCCOLI & GREEN OLIVE SALAD

Steps:

• Mix broccoli, bacon and green olives together.
• Mix in enough mayo to hold the above ingredients together.
• Gently mix in the eggs, adding more mayo to hold all ingredients together.
• We serve this on lettuce leaves.

CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING

Steps:

• Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
• Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
• Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
• Do the same for the cauliflower. Again, drain well.
• Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
• Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
• Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
• ENJOY!

BROCCOLI SALAD WITH BLACK OLIVES AND FETA CHEESE

Steps:

• Cook broccoli in boiling water for 2-3 min, drain, set aside.
• Whisk together vinegar,mustard,garlic and olive oil.
• Combine vegetables and olives in a medium sized bowl, toss in dressing.
• You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
• Season with salt and fresh ground pepper to taste.
• Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.

CRUNCHY BROCCOLI SALAD WITH ARTICHOKES AND OLIVES

Steps:

• Peel tough layer from broccoli stems and dice broccoli stems and florets into about 3/8" squares.
• Chop marinated artichoke hearts into similar size as broccoli.
• Combine broccoli, olives, artichoke hearts in a bowl and toss with mayonnaise and a couple of tablespoons of the reserved artichoke marinade.
• Add salt and pepper to taste.
• Serve chilled. Stir well before serving.