Broccoli Salad Recipe 455

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BROCCOLI SALAD



Broccoli Salad image

This quick and simple broccoli salad recipe is filled with fresh ingredients with a homemade dressing, and only takes 15 minutes to prepare.

Provided by Everyday Family Cooking

Categories     Side Dishes

Time 15m

Number Of Ingredients 9

¾ cup mayonnaise (I used full fat)
3 tablespoons apple cider vinegar
1 tablespoon honey
½ teaspoon salt and pepper, or more to taste
6 cups broccoli pieces, chopped into bite-sized pieces
⅔ cup bacon bits or crumbled bacon
½ cup cheddar cheese, shredded
⅓ cup sunflower seeds
¼ cup red onion, finely chopped

Steps:

  • In a small bowl whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper until well mixed and set aside.
  • In a large bowl add the broccoli florets, bacon bits, cheddar cheese, sunflower seeds, and red onion then pour dressing on top and mix well.
  • Keep in the fridge until serving.

Nutrition Facts : Calories 421 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 33 grams fat, Fiber 7 grams fiber, Protein 14 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 1140 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat

BROCCOLI SALAD



Broccoli Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 9

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Steps:

  • Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  • Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
  • In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
  • Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

BROCCOLI SALAD



Broccoli Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 10

Kosher salt and freshly ground black pepper
4 cups broccoli florets
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
Zest and juice of 1 orange
1/2 cup shredded carrots
1/2 cup golden raisins
1 red onion, thinly sliced
6 slices cooked bacon, chopped

Steps:

  • Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.
  • In a small bowl, whisk together the yogurt, mayonnaise, oil and orange zest and juice. Season with salt and pepper.
  • In a large bowl, add the drained broccoli, carrots, raisins and onions. Pour over the dressing and toss to coat. Add the bacon and toss to coat again.

EASY BROCCOLI SALAD



Easy Broccoli Salad image

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

1-1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar

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.

BEST BROCCOLI SALAD EVER!



Best Broccoli Salad Ever! image

This is a delightful, cool, and crisp salad with healthy fruits, vegetables, and nuts that is a great accompaniment to any entree. It's a real favorite with anyone who tries it. This is a fun recipe as you can get creative with it. I have even made it with out the sunflower seeds, and it was still delicious.

Provided by Nancy Gibson

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 3h20m

Yield 6

Number Of Ingredients 10

1 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons white sugar
2 crowns broccoli, cut into bite-size pieces
1 cup seedless red grapes, halved
¾ cup chopped walnuts
¼ red onion, finely chopped
¼ cup sunflower seed kernels
½ cup sweetened dried cranberries (such as Craisins®)
¼ cup bacon bits

Steps:

  • Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
  • Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
  • Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

Nutrition Facts : Calories 507.1 calories, Carbohydrate 27.5 g, Cholesterol 17.3 mg, Fat 43.1 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 373.5 mg, Sugar 20.6 g

GRANDMA BIRDIE'S BROCCOLI SALAD



Grandma Birdie's Broccoli Salad image

This is so good! This broccoli salad recipe comes from my Nana Birdie.

Provided by Audrey

Categories     Broccoli Salad

Time 30m

Yield 8

Number Of Ingredients 10

2 heads broccoli, cut into florets
1 head cauliflower, cut into florets
1 medium carrot, shredded
¼ medium red onion, minced
5 slices cooked and crumbled bacon
1 cup mayonnaise
¼ cup red wine vinegar
1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)
½ teaspoon garlic powder
salt and ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
  • Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
  • Remove florets from the ice water and put on paper towels to dry.
  • When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 288.9 calories, Carbohydrate 11.5 g, Cholesterol 18.7 mg, Fat 25.3 g, Fiber 4 g, Protein 6.7 g, SaturatedFat 4.3 g, Sodium 427.4 mg, Sugar 3.9 g

ITALIAN BROCCOLI SALAD



Italian Broccoli Salad image

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

1 small shallot, thinly sliced
1 1/2 pounds broccoli (about 2 medium heads)
Kosher salt (Diamond Crystal) and black pepper
1/2 cup roasted, salted almonds, coarsely chopped
1/4 cup drained, sliced pickled peppers, such as peperoncini
1/4 cup pitted, torn olives, such as kalamata or Castelvetrano
1/3 cup extra-virgin olive oil, plus more as needed
1/3 cup red wine vinegar, plus more as needed
3 slices provolone (about 3 ounces), torn or cut into bite-size pieces (or use 1 1/2 ounces aged provolone)

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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