MUSHROOM BROCCOLI SALAD
Perfect salad for potlucks or parties.
Provided by cookiecrumbles3
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate; crumble bacon.
- Combine broccoli, red onion, raisins, mushrooms, sunflower seeds, and crumbled bacon in a large bowl.
- Mix mayonnaise, sugar, vinegar, salt, and black pepper in a bowl until well blended.
- Pour mayonnaise mixture over vegetables; toss to coat.
Nutrition Facts : Calories 282.9 calories, Carbohydrate 15 g, Cholesterol 15.4 mg, Fat 23.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 3.9 g, Sodium 280.3 mg, Sugar 10.5 g
SWEET AND TANGY BROCCOLI SALAD
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
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
BROCCOLI MUSHROOM SALAD
Fresh-tasting, pretty and packed with broccoli, mushrooms, bacon and cheese, this simple salad makes a perfect partner for all kinds of summery entrees. -Deb Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring 3 cups water to a boil. Add broccoli; cover and cook for 2-3 minutes or until crisp-tender. Drain and immediately place broccoli in ice water. Drain and pat dry., Transfer broccoli to a large bowl; toss with remaining ingredients.
Nutrition Facts : Calories 98 calories, Fat 7g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
SWEET AND SAVORY BROCCOLI SALAD
Yummy sweet and savory salad.
Provided by Eric Bassett
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
- Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
- Whisk mayonnaise, brown sugar, and red wine vinegar together in a separate bowl; drizzle over the broccoli mixture in small amounts, tossing the salad between additions to coat somewhat evenly.
Nutrition Facts : Calories 611.9 calories, Carbohydrate 51.3 g, Cholesterol 27.5 mg, Fat 42.9 g, Fiber 5.4 g, Protein 12.5 g, SaturatedFat 7.7 g, Sodium 660.1 mg, Sugar 33.1 g
BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING
With broccoli's high levels of antioxidants, anti-inflammatory and pro-detoxification compounds, easy-to-absorb calcium and soluble and insoluble fiber, it's definitely a vegetable you want to be eating more of-and I'm not talking just the usual side of steamed broccoli. It's also a great base for super-tasty meals like this salad.
Provided by Amy Chaplin
Time 1h5m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
- Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
- Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.
BROCCOLI AND MUSHROOM SALAD
This broccoli and mushroom salad is a great take-along salad for potlucks or picnics! Simple ingredients and super simple preparation make this an any-season favorite.
Provided by Wendi Galligan Abeberry
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Combine oil, sugar, vinegar, salt, paprika, celery seed, and onion powder in a jar. Seal the jar, shake, and refrigerate for 30 minutes.
- Combine broccoli, mushrooms, and green onion in a large bowl. Remove dressing from the refrigerator and shake. Pour over veggies, toss to coat, and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 18 g, Fat 27.7 g, Fiber 1.9 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 309 mg, Sugar 14.4 g
BROCCOLI MUSHROOM SALAD
Make and share this Broccoli Mushroom Salad recipe from Food.com.
Provided by MarieRynr
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Steam vegetables for 3 to 4 minutes.
- Drain and rinse under cold water to stop cooking.
- Drain well.
- Place in a large bowl along with mushrooms and green onions.
- Whisk together dressing ingredients.
- Pour over vegetables.
- Toss well.
- Chill for 6 to 8 hours, stirring occasionally.
SWEET & TANGY BROCCOLI SALAD
Another variation of the always popular broccoli salad - I like the tanginess and texture of the dried cranberries! This salad is good anytime of the year - the favors really come together the next day (if you have any left....)
Provided by Leopard Apron
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Fry bacon, drain and crumble, then set aside.
- Rinse and drain broccoli. Remove the tough bottoms of the stalks, slice stems and flowerets, then coarsely chop all parts and place in large mixing bowl. Quarter onion slices and add to broccoli along with grapes, cranberries, sunflower kernels,bacon and cheese. Toss well to combine.
- For dresssing, combine remaining ingredients and mix well until sugar is dissolved and mixture is smooth.
- Refrigerate all, toss broccoli with dressing just before serving.
MUSHROOM SALAD WITH MUSTARD VINAIGRETTE
Entered for safe-keeping. From Sherri Horonjeff, Woodland Hills, California, as submitted to BH&G. Preparation time includes 2 hours of chilling time.
Provided by KateL
Categories Salad Dressings
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine mustard, vinegar, oregano, tarragon, salt, and pepper.
- Using a wire whisk, blend in oil.
- Stir in mushrooms and olives.
- Cover and chill at least 2 hours.
- Serve on individual plates with tomato slices and a watercress sprig.
SWEET BROCCOLI SALAD
This recipe for broccoli salad is made with Swerve® as the sweetener rather than sugar.
Provided by Allrecipes
Categories Broccoli Salad
Time 20m
Yield 4
Number Of Ingredients 8
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 once cool enough to handle.
- Combine bacon, broccoli, Cheddar cheese, green onions, and sunflower seeds in a large bowl.
- Stir mayonnaise, sweetener, and apple cider vinegar together in a small bowl. Pour dressing over broccoli mixture and toss until well combined.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 20.3 g, Cholesterol 37.9 mg, Fat 35.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 8.2 g, Sodium 536.5 mg, Sugar 2 g
BROCCOLI & MUSHROOM SALAD WITH TANGY SWEET MUSTARD DRESSING
great for potlucks and holiday dinners. The dressing is tangy and sweet. For more tang, increase the vinegar and the dry mustard. For more sweet, increase the sugar. I mix the dressing and salad together right before it's served to keep the salad ingredients crisp. I've used the dressing on regular salads and even on potato salad. Enjoy!
Provided by sugarfreak
Categories Salad Dressings
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- mix first seven ingredients in double boiler (or small sauce pan). On medium low, heat until thick, stirring often. When thick add the butter and mayo, stir until blended and remove from heat. Store covered in refrigerator until ready to use (lasts about five days in refrigerator, stir if separation occurs).
- Mix salad ingredients, leaving orange pieces out until ready to serve. Store everything in fridge until ready to use.
- When ready to serve, mix salad, oranges pieces and dressing. Best eaten that day. When stored in refrigerator mixed this salad tends to get watery.
- Feel free to add more or less of any of the salad ingredients. I've made this salad without mushrooms and added more broccoli. I've substituted pecans for almonds and even added shredded sharp cheddar.
Nutrition Facts : Calories 470.4, Fat 30.7, SaturatedFat 9, Cholesterol 102.5, Sodium 592.5, Carbohydrate 43.5, Fiber 2.9, Sugar 30.6, Protein 9.9
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