Broccoli Floret Salad With Artichokes Recipes

SALAD WITH ARTICHOKES

Salad with Artichokes image

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

Provided by Cindy

Categories Salad Green Salad Recipes Mixed Greens Salad Recipes

Time 15m

Yield 5

Number Of Ingredients 9

Ingredients

4 cups mixed salad greens
½ red onion, sliced
1 (14 ounce) can artichoke hearts in water, drained
½ cup vegetable oil
½ cup red wine vinegar
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
3 tablespoons grated Parmesan cheese

Steps:

In a large bowl, combine the mixed greens, onion, and artichoke hearts.
In a medium-size mixing bowl, whisk together the oil, vinegar, seasoned salt, pepper, and garlic.
Pour enough dressing over salad to coat, and toss well. Sprinkle with grated cheese, and serve.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 14.3 g, Cholesterol 2.6 mg, Fat 23 g, Fiber 4.1 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 718.9 mg, Sugar 1.1 g

BROCCOLI-CAULIFLOWER FLORET SALAD

Broccoli-Cauliflower Floret Salad image

Colorful and crunchy, this crowd-pleasing salad can be made a day in advance. Everyone likes little zip in its creamy dressing. Sometimes I add diced green and red pepper to the mixture or throw in a little celery. -Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 25 servings (2/3 cup each).

Number Of Ingredients 11

Ingredients

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
3 medium red onions, halved and sliced
2 cups mayonnaise
1 cup sour cream
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
3 teaspoons dill weed
2 teaspoons salt
Dash Louisiana-style hot sauce

Steps:

In a large bowl, combine the broccoli, cauliflower and onions. In another large bowl, combine the remaining ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for 4 hours before serving.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 369mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

ZESTY BROCCOLI AND ARTICHOKES

Zesty Broccoli and Artichokes image

We grow a lot of broccoli in our garden, so I've experimented with different ways to prepare it. It tastes very good and is good for you.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups water
4 cups fresh broccoli florets
2 garlic cloves, minced
1 tablespoon olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

Steps:

In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside., In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CHOPPED BROCCOLI SALAD RECIPE BY TASTY

Chopped Broccoli Salad Recipe by Tasty image

Here's what you need: small broccoli floret, small cauliflower florets, brussels sprouts, carrot, red onion, bacon, shredded sharp cheddar cheese, sunflower seeds, dried cranberries, raw almonds, mayonnaise, plain greek yogurt, honey, apple cider vinegar, kosher salt, pepper

Provided by Crystal Hatch

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 cups small broccoli floret
1 ½ cups small cauliflower florets
1 cup brussels sprouts
1 cup carrot, chopped
½ cup red onion
4 slices bacon, cooked, roughly chopped (optional)
¼ cup shredded sharp cheddar cheese
3 tablespoons sunflower seeds
¼ cup dried cranberries
¼ cup raw almonds, sliced
½ cup mayonnaise
¼ cup plain greek yogurt
2 tablespoons honey
2 tablespoons apple cider vinegar
½ teaspoon kosher salt
½ teaspoon pepper

Steps:

Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
Serve immediately
Enjoy!

Nutrition Facts : Calories 460 calories, Carbohydrate 37 grams, Fat 32 grams, Fiber 7 grams, Protein 11 grams, Sugar 23 grams

CRUNCHY BROCCOLI SALAD WITH ARTICHOKES AND OLIVES

Crunchy Broccoli Salad With Artichokes and Olives image

So simple, but the taste is divine. This is a great side dish for the holidays. Also great for something different for potlucks.

Provided by Aunt Suzy

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch fresh broccoli
1 (8 ounce) jar marinated artichoke hearts (reserve juice)
1/2 cup sliced pimento-stuffed green olives
1/2 cup good quality mayonnaise
salt and pepper

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.

Nutrition Facts : Calories 105.9, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 187.7, Carbohydrate 11.1, Fiber 3, Sugar 2, Protein 2.2

BROCCOLI FLORET SALAD WITH ARTICHOKES

Broccoli Floret Salad with Artichokes image

Taste this tangy Broccoli Floret Salad with Artichokes! Marinate the broccoli florets in dressing and add some feta cheese for the perfect party side dish!

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 9 servings

Number Of Ingredients 7

Ingredients

1 pkg. (12 oz.) broccoli florets (5 cups), blanched
2 cups grape tomatoes, cut in half
1 can (14 oz.) quartered artichoke hearts, drained
1 pkg. (4 oz.) crumbled feta cheese
1/2 cup slivered red onions
1/2 cup sliced Kalamata olives
1/2 cup KRAFT Italian Roasted Red Pepper Dressing

Steps:

Combine ingredients.
Refrigerate 3 hours.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE

Artichoke and Broccoli Frittata / Crustless Quiche image

A frittata (also known as crustless quiche) is a perfect palette for colorful vegetables and strongly flavored cheeses. What I love about frittatas is that they are one of the few egg dishes that are delicious at room temperature and can be stored in the refrigerator (or even frozen) for days. This one is not just for breakfast - Try it for lunch or dinner with a salad or steamed veggies. Eat hot or at room temperature - Leftovers can be heated in toaster oven or microwave. I designed this recipe to be gluten-free, using my homemade fresh gluten-free Italian breadcrumbs - But you can use any type of breadcrumbs you like.

Provided by Whats Cooking

Categories Savory Pies

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

8 eggs
1/2 cup milk
1 (6 ounce) jar marinated artichoke hearts, drained
2 cups small fresh broccoli florets
3 garlic cloves, minced
1/2 onion, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons fresh dill, minced
1/2 cup breadcrumbs (regular or gluten-free, fresh or dry)
2 cups shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese (not grated)
2 tablespoons extra virgin olive oil

Steps:

Preheat oven to 350°F
Chop the artichoke hearts coarsely.
Heat olive oil in a heavy 10-inch oven-safe cast iron pan over medium flame.
Add onions and cook until they are translucent.
Add garlic and broccoli; saute until the onions have begun to brown and the broccoli is cooked through but still crisp. Remove from heat.
In a large bowl, combine eggs, herbs and spices and milk; whisk until well beaten.
Add parmesan, breadcrumbs, artichokes, and half of the cheddar cheese. Stir gently; pour mixture over the broccoli and onions.
Sprinkle remaining cup of cheddar cheese over the top of the eggs - Do not stir.
Bake for 30 minutes or until firm.
Place under the broiler for 2-3 minutes or until cheese is bubbly and lightly browned.
Serve hot or at room temperature.
Leftovers can be successfully reheated in oven, microwave or toaster oven. Serves 10.

Nutrition Facts : Calories 230.2, Fat 15.7, SaturatedFat 7.2, Cholesterol 196.8, Sodium 358.8, Carbohydrate 8.7, Fiber 1.3, Sugar 1.2, Protein 13.9

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Baked Broccoli-and-Artichoke Shells image

When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Pasta and Grains

Time 45m

Number Of Ingredients 11

Ingredients

8 ounces medium pasta shells
Kosher salt and freshly ground pepper
10 ounces broccoli, stalks peeled and sliced, florets separated
1/2 cup panko
1 cup grated Parmigiano-Reggiano
3 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1/3 cup unbleached all-purpose flour
3 1/2 cups whole milk
1 cup grated sharp white cheddar
1 can (14 ounces) quartered artichoke hearts, drained

Steps:

Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.

ARTICHOKE SALAD II

Artichoke Salad II image

This is a great year round salad. You can use whatever veggies are in season.

Provided by Amy Brolsma

Categories Vegetable Salads

Time 10m

Yield 6

Number Of Ingredients 8

Ingredients

1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup low fat sour cream
4 cups chopped romaine lettuce
1 cup chopped red bell pepper
1 cup chopped broccoli
1 cup sliced fresh mushrooms
¼ cup diced onion
1 (14 ounce) can artichoke hearts, drained and chopped

Steps:

In a small bowl, whisk together the sour cream and Italian dressing mix.
In a large bowl, toss together the lettuce, red pepper, broccoli, mushrooms, onion and artichoke hearts. Top with dressing and toss until evenly coated. Refrigerate until ready to serve.

Nutrition Facts : Calories 123 calories, Carbohydrate 15.2 g, Cholesterol 15.7 mg, Fat 5.1 g, Fiber 4.3 g, Protein 5.2 g, SaturatedFat 3 g, Sodium 953.2 mg, Sugar 4 g

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Broccoli Floret Salad With Artichokes Recipes

SALAD WITH ARTICHOKES

This was given to me by a friend, who got it from a little pasta house restaurant in her hometown. It calls for mixed greens, red onion and artichokes with a vinegar and oil dressing.

BROCCOLI-CAULIFLOWER FLORET SALAD

Colorful and crunchy, this crowd-pleasing salad can be made a day in advance. Everyone likes little zip in its creamy dressing. Sometimes I add diced green and red pepper to the mixture or throw in a little celery. -Denise Elder, Hanover, Ontario

ZESTY BROCCOLI AND ARTICHOKES

We grow a lot of broccoli in our garden, so I've experimented with different ways to prepare it. It tastes very good and is good for you.

CHOPPED BROCCOLI SALAD RECIPE BY TASTY

Here's what you need: small broccoli floret, small cauliflower florets, brussels sprouts, carrot, red onion, bacon, shredded sharp cheddar cheese, sunflower seeds, dried cranberries, raw almonds, mayonnaise, plain greek yogurt, honey, apple cider vinegar, kosher salt, pepper

CRUNCHY BROCCOLI SALAD WITH ARTICHOKES AND OLIVES

So simple, but the taste is divine. This is a great side dish for the holidays. Also great for something different for potlucks.

BROCCOLI FLORET SALAD WITH ARTICHOKES

Taste this tangy Broccoli Floret Salad with Artichokes! Marinate the broccoli florets in dressing and add some feta cheese for the perfect party side dish!

ARTICHOKE AND BROCCOLI FRITTATA / CRUSTLESS QUICHE

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

ARTICHOKE SALAD II

This is a great year round salad. You can use whatever veggies are in season.

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