LIGHTENED-UP CREAMY BROCCOLI SALAD
Healthy eating is about moderation! Two strips of bacon are all you need for a little indulgence that goes a long way flavor-wise. Buy the best quality bacon you can, nitrate-free if possible--it'll have tons of flavor and really punch up this healthy take on a classic side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the ice cubes, onions and 1 cup water in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, then drain and pat dry.
- Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain, reserving 1 teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.
- Whisk the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss well, cover and chill for at least 1 hour and up to 4 hours.
- Before serving, toss well and season with additional salt and pepper. Transfer to a serving dish and top with the chopped bacon and sunflower seeds.
EASY BROCCOLI SALAD
After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.
BROCCOLI DELIGHT SALAD
I received this recipe at a church dinner. Now, whenever I take it to a dinner, I end up giving it out again and again. Try bringing this to your next potluck supper...I'm sure you'll be busy giving out the recipe, too.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds; toss.
Nutrition Facts : Calories 403 calories, Fat 36g fat (5g saturated fat), Cholesterol 17mg cholesterol, Sodium 391mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
BROCCOLI SALAD (COOKING LIGHT)
This rivals any of the fuller fat versions I've ever had. If you really need bacon in your broccoli salad then just use turkey bacon, but I honestly think it's delicious without.
Provided by Brookelynne26
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first 5 ingredients in a large bowl.
- Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.
Nutrition Facts : Calories 160.8, Fat 5.8, SaturatedFat 0.8, Cholesterol 3.6, Sodium 102.8, Carbohydrate 27, Fiber 1.4, Sugar 19.8, Protein 3.3
LIGHT AND EASY BROCCOLI SALAD
This is light broccoli salad is easy to make and delicious. The chopping, shredding, and slicing give it a nice variety of textures. Not the typical broccoli salad, sorry. No raisins!
Provided by JonMichel
Categories Broccoli Salad
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Remove broccoli stems and set aside. Chop broccoli into small florets.
- Attach the shredder blade to a food processor. Shred 1/2 of the broccoli stems and 1/2 of the carrots. Switch to the slicer blade and slice remaining broccoli stems and carrots. Dump contents of the food processor bowl into a large bowl with broccoli florets and onion.
- Whisk together mayonnaise, olive oil, vinegar, and lemon juice in a small bowl. Pour in with the veggies and toss to coat. Marinate in the refrigerator for at least 1 hour.
- Taste and season with salt. Add sunflower seeds just before serving.
Nutrition Facts : Calories 260.7 calories, Carbohydrate 11.1 g, Cholesterol 4.2 mg, Fat 23.9 g, Fiber 4 g, Protein 4.5 g, SaturatedFat 3.1 g, Sodium 107.2 mg, Sugar 2.9 g
BROCCOLI SALAD (LITE)
This recipe, slightly adapted from Cooking Light, is full of fresh flavor. The mix of broccoli with celery, raisins, grapes, and sunflower seeds adds color and texture. Quick to prepare, it keeps well and can definitely be made ahead. Hope you enjoy it!
Provided by quikgourmet
Categories Vegetable
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cut broccoli florets into small bite-sized pieces. Combine with grapes, celery, raisins, and sunflower seed kernels.
- Mix mayonnaise with remaining ingredients, stirring with a whisk.
- Pour dressing over the broccoli mix, and toss well. Chill for 1 hour minimum.
Nutrition Facts : Calories 190.1, Fat 4.8, SaturatedFat 0.8, Cholesterol 4.9, Sodium 143.7, Carbohydrate 37.6, Fiber 1.5, Sugar 28.4, Protein 3.2
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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