Broccolichickpeaandcherrytomatosalad Recipes

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BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound broccoli, separated into florets (4 cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

  • In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
  • In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g

BROCCOLI AND CHICKPEA SALAD



Broccoli and Chickpea Salad image

Scallions, parsley, and pine nuts dot this nutritious salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

4 cups broccoli florets
15-ounce can drained and rinsed chickpeas
5 sliced scallions
1/2 cup chopped fresh parsley
1/3 cup toasted pine nuts
1 minced clove garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon grated lemon zest
1/4 cup lemon juice
6 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Steam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and pine nuts.
  • In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.
  • Drizzle broccoli mixture with dressing and adjust seasoning.

Nutrition Facts : Calories 497 g, Fat 31 g, Fiber 13 g, Protein 14 g, SaturatedFat 5 g, Sodium 526 g

TOMATO, MOZZARELLA AND CHERRY SALAD



Tomato, Mozzarella and Cherry Salad image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 to 3 vine-ripe or heirloom tomatoes
1 pint cherry tomatoes
1 pint fresh Bing cherries, pitted and halved (or husk cherries, stemmed and halved)
1 tablespoon sugar
10 to 12 sprigs fresh tarragon, stemmed
8 sprigs fresh basil, stemmed
8 sprigs fresh flat-leaf parsley
1/2 cup finely grated Parmesan
2 to 3 tablespoons olive oil, or more as needed
Coarse sea salt
1 pound fresh mozzarella, cut into 12 slices

Steps:

  • Make the dressing: Whisk together the olive oil and balsamic with the mustard and 1 tablespoon cool water in a bowl. Set aside.
  • Make the salad: Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices or wedges. Arrange all the tomatoes and cherries in a single layer, flesh-side up, on a large serving platter or individual plates. Sprinkle them with the sugar.
  • "Herb" the mozzarella: Use a pair of scissors to coarsely cut the tarragon, basil and parsley into pieces and toss in a medium bowl with the Parmesan, olive oil and a pinch of salt. The herbs should feel slightly dampened and sticky from the olive oil. If not, add more olive oil by the tablespoon as needed. Press both sides of the mozzarella slices into the herb mix to coat them, then intersperse the cheese pieces amongst the tomatoes on the serving platter or plates.
  • Season the dish with salt and spoon all the dressing over the tomatoes and cheese.

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This easy recipe came from the March 2004 issue of Everyday Food. It is quick to put together and a colorful and delicious salad. I prefer to eat it right away, still slightly warm. I think it would be good sprinkled with crumbled feta cheese or with some chicken or tuna for a main course salad.

Provided by nadia murray

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb broccoli, florets only, steamed until crisp tender
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 small red onion, minced
coarse salt
pepper
1 pint cherry tomatoes, halved (I use the small grape or berry tomatoes)
1 (15 ounce) can chickpeas, drained and rinsed

Steps:

  • In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
  • Stir in red onion and season with salt and pepper.
  • Add cherry tomatoes, chickpeas and broccoli; toss to coat.
  • Serve immediately, room temperature or chilled.

BROCCOLI AND CHERRY TOMATO SALAD



Broccoli and Cherry Tomato Salad image

Make and share this Broccoli and Cherry Tomato Salad recipe from Food.com.

Provided by spatchcock

Categories     Lunch/Snacks

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

4 cups broccoli florets
1 pint cherry tomatoes, halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano

Steps:

  • Steam broccoli until just crisp-tender, about 3 minutes.
  • Transfer to large bowl and cool.
  • Add tomatoes.
  • Place mustard in small bowl.
  • Gradually whisk in vinegar, then oil.
  • Mix in oregano.
  • Add to salad and toss to coat.
  • Season with salt and pepper.
  • Can be made 6 hours ahead.
  • Cover, chill.

Nutrition Facts : Calories 44.1, Fat 2.6, SaturatedFat 0.4, Sodium 34.3, Carbohydrate 4.7, Fiber 0.8, Sugar 1.3, Protein 1.9

MAKE-AHEAD BROCCOLI SALAD WITH BACON AND CHEESE



Make-Ahead Broccoli Salad with Bacon and Cheese image

This make-ahead broccoli salad recipe is very easy and can be refrigerated up to one week.

Provided by Ken Scribner

Categories     Broccoli Salad

Time 40m

Yield 16

Number Of Ingredients 7

2 bunches broccoli, cut into bite-sized florets
1 pound cooked and crumbled bacon
1 (8 ounce) package sharp Cheddar cheese, shredded
1 medium onion, diced
1 cup mayonnaise (such as Hellmann's®)
½ cup white sugar
¼ cup cider vinegar

Steps:

  • Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
  • Just before serving, add dressing to the salad and toss to coat.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 10.4 g, Cholesterol 51.1 mg, Fat 27.6 g, Fiber 1.1 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 833.3 mg, Sugar 7.4 g

BROCCOLI AND CHERRY TOMATO SALAD



Broccoli and Cherry Tomato Salad image

Categories     Salad     Tomato     Vegetable     Freeze/Chill     Low Fat     Vegetarian     Quick & Easy     Low Cal     Low/No Sugar     Summer     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 6

4 cups broccoli florets
1 1-pint basket cherry tomatoes, halved
2 teaspoons Dijon mustard
3 tablespoons seasoned rice vinegar
1 tablespoon olive oil
2 tablespoons chopped fresh oregano or 2 teaspoons dried

Steps:

  • Steam broccoli until just crisp-tender, about 3 minutes. Transfer to large bowl and cool. Add tomatoes. Place mustard in small bowl. Gradually whisk in vinegar, then oil. Mix in oregano. Add to salad and toss to coat. Season with salt and pepper. (Can be made 6 hours ahead. Cover, chill.)

WARM CHICKPEA AND BROCCOLI SALAD



Warm Chickpea and Broccoli Salad image

Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 2h15m

Yield Serves 4 as a main dish, 6 as a side

Number Of Ingredients 12

1/2 pound dried chickpeas (1 heaped cup), soaked for 6 hours or overnight in 1 quart water
Salt, preferably kosher, to taste
1/2 pound broccoli crowns, broken into florets
1/2 small red onion, sliced (optional)
1/4 cup chopped fresh parsley, or a combination of parsley and dill
2 ounces shaved Parmesan
1 tablespoon fresh lemon juice
1 tablespoon red=wine vinegar, champagne vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or put through a press
Salt, preferably kosher, and freshly ground pepper
6 tablespoons extra-virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt

Steps:

  • Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.
  • Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.
  • Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
  • When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 18 grams, Carbohydrate 5 grams, Fat 24 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 391 milligrams, Sugar 2 grams, TransFat 0 grams

COLD BROCCOLI SALAD WITHOUT MAYO



Cold Broccoli Salad without Mayo image

Easy broccoli salad without mayo. Goes well with heavier dishes like baked chicken.

Provided by Polly Daugherty

Categories     Broccoli Salad

Time 2h5m

Yield 4

Number Of Ingredients 4

1 (12 ounce) bag small broccoli florets
½ cup shredded Cheddar cheese
¼ cup chopped cooked bacon
½ (8 ounce) bottle Vidalia onion salad dressing, or more to taste

Steps:

  • Combine broccoli, Cheddar cheese, and cooked bacon in a bowl. Add dressing and stir to combine.
  • Chill in the refrigerator for 2 hours, or until ready to serve.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 8.9 g, Cholesterol 27.2 mg, Fat 17.5 g, Fiber 2.2 g, Protein 10.2 g, SaturatedFat 5.8 g, Sodium 833 mg, Sugar 3.8 g

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