Broccoli Summer Salad Recipes

FRESH BROCCOLI SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
• To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

SUMMER BROCCOLI SALAD RECIPE - (4.5/5)

Steps:

• To prepare the dressing, combine all of the ingredients in a large bowl. To prepare the salad, remove the broccoli heads from the stems and cut into tiny florets. (Do not discard stems.) Add the broccoli to the bowl with the dressing. Peel the tough outer skin from the stems with a paring knife and then roughly chop or grate the stems on a box grater. Add them to the bowl with the florets and dressing. Add the rest of the salad ingredients to the bowl and toss until completely coated with the prepared dressing. Place the salad in an airtight container and refrigerate, allowing it to marinate for 12-24 hours. Toss once or twice during marinating time. Serve chilled.

EASY BROCCOLI SALAD

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.

BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
• Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

SUMMER BROCCOLI SALAD

Steps:

• In small mixing bowl combine sugar,vinegar & miracle whip,stir well.
• (depending on the size or amount of your broccoli you can double the dressing).
• In large mixing bowl combine bacon,cheese, broccoli,and onion.
• Pour first mixture over second and stir until coated.
• Refrigerate.
• This gets better the longer it sits.
• You may double the dressing and use to your taste.

BEST BROCCOLI SALAD

Steps:

• Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges.
• Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend.

STEPH'S SUMMER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.
• Cook the chicken in a pan, seasoning with lemon pepper as it cooks. When the chicken is no longer pink inside, cut into small pieces. Combine chicken to pasta-broccoli mixture. Stir in oil and sliced green onion and add lemon pepper to taste.

LIGHT AND EASY BROCCOLI SALAD

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.