Broccoli Peanut Cherry Salad Recipes

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BROCCOLI SALAD



Broccoli Salad image

This side is from Mabel's BBQ, located in Cleveland and Las Vegas.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 cup buttermilk
3/4 cup plain Greek yogurt
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1 tablespoon Bertman Ball Park Mustard or other stadium-style brown mustard
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
1 large bunch broccoli, cut into small florets; stems peeled, quartered lengthwise and thinly sliced
1 cup roasted salted peanuts
1 cup dried cherries
1 cup thinly sliced scallions

Steps:

  • In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
  • Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.

PASTA SALAD WITH BROCCOLI AND PEANUTS



Pasta Salad with Broccoli and Peanuts image

The peanut butter, rice vinegar, and soy sauce give this Pasta Salad with Broccoli and Peanuts an Asian-inspired flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 35m

Number Of Ingredients 10

Coarse salt
1/2 pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
1/2 teaspoon red-pepper flakes
1/4 cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
1/2 cup roasted peanuts, coarsely chopped

Steps:

  • In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
  • Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
  • Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and 3/4 cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
  • In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

BROCCOLI PEANUT SALAD



Broccoli Peanut Salad image

There are lots of variations of this Broccoli Salad. I have had similar salads with sunflower seeds or toasted pecans instead of the peanuts.

Provided by SharleneW

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup mayonnaise
3/4 cup sugar
2 tablespoons cider vinegar
1 tablespoon lemon juice
5 cups broccoli florets
1/2 cup raisins
1/2 cup chopped peanuts
1/2 cup chopped red onion
1 -2 slice bacon, cooked crisp and crumbled

Steps:

  • In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice.
  • Chill for an hour or two.
  • In a large bowl, combine broccoli, raisins, peanuts, onions and bacon.
  • Add the dressing mixture; toss to coat.

Nutrition Facts : Calories 231.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 0.9, Sodium 31.7, Carbohydrate 41.1, Fiber 1.7, Sugar 33.2, Protein 5.6

BROCCOLI SALAD WITH PEANUT VINAIGRETTE



Broccoli Salad with Peanut Vinaigrette image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

4 1/2 cups broccoli florets
1/2 cup roasted, unsalted peanuts
1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.
  • Grind nuts in a blender or food processor until fine, being careful not to over process. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.

BROCCOLI SALAD WITH PEANUT DRESSING



Broccoli Salad with Peanut Dressing image

Make and share this Broccoli Salad with Peanut Dressing recipe from Food.com.

Provided by Mirj2338

Categories     Vegetable

Time 7m

Yield 6 serving(s)

Number Of Ingredients 8

4 1/2 cups broccoli florets
1/2 cup chunky peanut butter
1/2 cup olive oil
1/4 cup rice wine vinegar
1/2 cup orange juice
1 teaspoon oriental chili sauce or 1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Blanch broccoli florets in hot salted water for about 3 minutes.
  • Refresh in a bowl of iced water and drain.
  • Whisk peanut butter with remaining ingredients in a bowl until a vinaigrette is formed.
  • Add broccoli, toss, and serve.

Nutrition Facts : Calories 311.1, Fat 29, SaturatedFat 4.3, Sodium 325.9, Carbohydrate 9.8, Fiber 1.8, Sugar 3.6, Protein 6.9

BROCCOLI, PEANUT & CHERRY SALAD



Broccoli, Peanut & Cherry Salad image

Number Of Ingredients 8

3 tablespoons Salt
6 cups Broccoli florets
1/2 cup Sour Cream
1 tablespoon White Wine Vinegar
2 tablespoons Fresh OJ
1/4 teaspoon Black Pepper
1/4 cup Dired Cherries (chopped)
1/3 cup Roasted Peanuts (chopped)

Steps:

  • In a large pot, bring 4 qt. of water with salt to a boil. Add the broccoli, and cook until just tender (3 minutes). In a large bowl, fill with water and ice cubes. Add broccoli to ice bath; then drain. In another bowl, whisk sour cream, vinegar and oj. Season with pepper and 1/4t salt. Toss broccoli, cherries and 1/4C peanuts with dressing. Garnish with remaining peanuts.

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