Broccoli Mango Salad Recipes

SPICY BROCCOLI-MANGO SALAD

Steps:

• Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
• In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
• Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.

EASY BROCCOLI SALAD

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

MANDARIN BROCCOLI SALAD

Steps:

• Whisk mayonnaise, sugar and vinegar; set aside. In a salad bowl, combine broccoli, onion, raisins and pecans. Drizzle with dressing; toss to coat. Gently stir in oranges. Refrigerate, covered, at least 3 hours before serving.

BROCCOLI SALAD WITH MANGO DRESSING

Steps:

• Heat oil in a non-stick wok.
• Add garlic paste and saute for a few seconds.
• Add cumin, cayenne pepper, thyme and oregano.
• Saute for 2 minutes.
• Add broccoli.
• Saute for 4 minutes.
• Transfer to a dish.
• Add tomatoes, lettuce and parsley.
• Toss everything together to mix.
• Keep aside.
• Now prepare the mango dressing by putting all the ingredients listed under it in a blender and processing until smooth.
• Pour this delicious orange dressing over the green salad.
• Serve.

ITALIAN BROCCOLI SALAD

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.