Broccoli Quinoa Salad With Buttermilk Dressing Recipes

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BROCCOLI SALAD WITH BUTTERMILK DRESSING



Broccoli Salad with Buttermilk Dressing image

Give this broccoli salad a little extra crunch with a sprinkle of sunflower seeds.

Provided by Food Network Kitchen

Time 15m

Yield 4

Number Of Ingredients 7

Kosher salt
1 bunch broccoli, tough stems trimmed (about 1 1/2 pounds)
1/2 cup buttermilk
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon lemon zest
2 tablespoons salted sunflower seeds

Steps:

  • Bring a large pot of salted water to boil. Coarsely chop the broccoli florets and tender stems. Add to the water and cook until crisp tender, about 2 minutes. Drain well, pressing on the broccoli to release any excess water.
  • Whisk the buttermilk, mayonnaise, parsley and lemon zest together in a medium bowl until smooth; season with salt and pepper. Add the broccoli and toss well. Top with the sunflower seeds.

BROCCOLI-QUINOA SALAD WITH BUTTERMILK DRESSING



Broccoli-Quinoa Salad with Buttermilk Dressing image

If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful-without adding any salt, fat, or sugar.

Provided by Sara Dickerman

Yield 4 servings

Number Of Ingredients 15

3/4 cup buttermilk
2 tablespoons olive oil
2 tablespoons vegetable oil
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon unseasoned rice vinegar
Pinch of freshly ground black pepper
1 teaspoon (or more) fine sea salt
1 shallot, finely chopped
2 small heads of broccoli, cut into bite-size florets
Kosher salt
1 cup white, red, or black quinoa
1/2 cup coarsely chopped parsley
1/4 cup coarsely chopped tarragon
1/4 cup coarsely chopped pistachios

Steps:

  • Whisk buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 tsp. sea salt in a medium bowl. Taste and season with more salt if needed.
  • Dressing can be made 5 days ahead. Cover and chill.
  • Stir together shallot and 2 Tbsp. buttermilk dressing in a small bowl and set aside.
  • Cook broccoli in a large pot of boiling salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let cool. Drain and place on a kitchen towel-lined baking sheet.
  • Meanwhile, return water in pot to a boil and cook quinoa until slightly al dente, about 12 minutes; drain. Toss quinoa and 2 Tbsp. buttermilk dressing in a large bowl to coat; season with salt. Let cool.
  • Add dressed shallot, broccoli, parsley, tarragon, pistachios, and 2 Tbsp. buttermilk dressing to quinoa and toss to combine. Season with more salt if needed.

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