Broccoli Mushroom Salad Recipes

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MUSHROOM BROCCOLI SALAD



Mushroom Broccoli Salad image

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

4 slices bacon
4 cups broccoli florets
¼ red onion, finely chopped
¼ cup raisins
1 cup chopped cremini mushrooms
¼ cup sunflower seed kernels
1 cup mayonnaise
¼ cup white sugar
3 tablespoons apple cider vinegar
salt and ground black pepper to taste

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

BROCCOLI MUSHROOM SALAD



Broccoli Mushroom Salad image

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

7 cups fresh broccoli florets
1 cup sliced fresh mushrooms
1/2 cup shredded cheddar cheese
1/3 cup prepared honey Dijon salad dressing
4 bacon strips, cooked and crumbled

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

SAUTéED BROCCOLI AND MUSHROOMS



Sautéed Broccoli and Mushrooms image

This recipe just caught my eye while I was reading Cooking Light, Sept/07, issue. Have taken the liberty of adding some toasted almonds and crushed red pepper flakes to an otherwise wonderful recipe. It was awesome! UPDATE: Made this again & had no almonds but did have cashews, so I used them and they were even better! 09/15/07

Provided by Manami

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 cups sliced mushrooms
1/4 cup sliced shallot
1/4 cup dry sherry
4 cups broccoli florets
1/2 teaspoon kosher salt
crushed red pepper flakes
1/2 cup reduced-sodium fat-free chicken broth
1/4 teaspoon fresh ground black pepper
slivered & toasted almonds or toasted cashews

Steps:

  • Heat oil in a large Dutch oven over medium-high heat.
  • Add mushrooms and shallots to pan; sauté 10 minutes or until mushrooms are lightly browned.
  • Stir in sherry; cook 2 minutes or until liquid evaporates, stirring frequently.
  • Add broccoli and salt to pan; stir well.
  • Stir in broth & red pepper flakes; bring to a boil.
  • Cover and cook 5 minutes or until broccoli is crisp-tender.
  • Stir in black pepper, if using, and toasted slivered almonds or toasted cashews.
  • Enjoy!

Nutrition Facts : Calories 89.9, Fat 2.6, SaturatedFat 0.4, Sodium 163.8, Carbohydrate 6.5, Fiber 0.5, Sugar 1.2, Protein 3.1

QUICK ITALIAN BROCCOLI SALAD



Quick Italian Broccoli Salad image

Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 6

4 cups fresh broccoli florets
1 small red onion, sliced and separated into rings
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms
3/4 cup reduced-fat Italian salad dressing
1-1/2 cups halved cherry tomatoes

Steps:

  • In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 295mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BROCCOLI MUSHROOM SALAD



Broccoli Mushroom Salad image

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

1 bunch broccoli, cut into pieces
3 -4 carrots, peeled and sliced
1 small cauliflower, cut into florets
1 lb fresh mushrooms, sliced thin
3 -4 green onions, thinly sliced
1/2 cup sugar
1/3 cup red wine vinegar
1 teaspoon salt
1 -2 teaspoon celery seed
1 teaspoon paprika
1 teaspoon onion powder or 1/4 cup minced onion
1 cup vegetable oil

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.

BROCCOLI AND MUSHROOM SALAD



Broccoli and Mushroom Salad image

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

1 cup vegetable oil
½ cup white sugar
¼ cup cider vinegar
1 teaspoon salt
1 teaspoon ground paprika
1 teaspoon celery seed
1 teaspoon onion powder
1 large head broccoli, cut into bite-sized florets
1 (16 ounce) package sliced fresh mushrooms
2 stalks green onion, sliced

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

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Top Asked Questions

What is the best way to make a broccoli salad?
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.
How to cook fresh Broccoli and mushrooms for Soup?
DIRECTIONS 1 In large skillet, heat oil over medium heat. 2 Add garlic and saute 1 minute. 3 Add mushrooms and saute 3 minutes, until mushrooms release juice. 4 Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender. 5 Season to taste with salt and pepper.
How to cook Broccoli and mushrooms in a balsamic sauce?
Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe. Cook broccoli in a pot of boiling water until just tender, 3 to 4 minutes. Drain.
How to make Broccoli and mushroom stir-fry?
Add the broccoli, mushrooms, and water. Stir-fry for about 5-7 minutes, or until the veggies start to brown and reach the desired doneness. 4. At this point, add the soy sauce mixture and cook for another minute. Sprinkle the Broccoli and Mushroom Stir-fry with toasted sesame seeds and serve. Cut the veggies uniformly.

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