BUTTERNUT & BROCCOLI SUPER SALAD WITH MACKEREL
Serve a vibrant, crunchy and extra-nutritious vegetable salad with tasty mackerel packed with omega-3
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Whisk the vinegar, mustard, 2 tsp of the oil and a little seasoning together in a large bowl.
- Bring a large pan of salted water to the boil and heat the remaining oil in a large frying pan. Add the squash to the frying pan, season and cook, stirring, for 12-15 mins. Add the beans to the water, cook for 1 min, then add the broccoli and cook for 3 mins more. Drain well.
- Tip the squash into the bowl with the dressing. Add the beans, broccoli and pumpkin seeds, toss well to combine and set aside. Cook the fish in the frying pan, skin-side down, for 2 mins, then flip over and cook for a further 1-2 mins until cooked through.
- Divide the salad between the plates, top with the mackerel and drizzle over any dressing left in the bowl.
Nutrition Facts : Calories 501 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
BROCCOLI SALAD WITH BUTTERMILK DRESSING
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
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.
JEN'S BROCCOLI SALAD WITH BACON
A combined recipe of broccoli and seven-layer salad, this is the yummiest and best way to eat broccoli! There are so many ingredients you can add to this salad to make it your own personal, signature salad, but this is mine. Enjoy!
Provided by jen15
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 8h30m
Yield 12
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Put broccoli florets into water just long enough to turn bright green, about 10 seconds. Remove and place immediately into a bowl of ice water. Let cool, about 5 minutes; drain.
- Combine broccoli, bacon, red onion, tomatoes, and Cheddar cheese in a bowl.
- Combine mayonnaise, Parmesan cheese, sour cream, and sugar in a separate bowl. Mix until all ingredients are combined and smooth. Add to broccoli mixture and toss gently. Cover and refrigerate overnight, 8 hours to overnight.
Nutrition Facts : Calories 468.1 calories, Carbohydrate 12.1 g, Cholesterol 74.6 mg, Fat 36.6 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.8 g, Sodium 1179 mg, Sugar 4.7 g
MAPLE CANNELLINI BEAN SALAD WITH BABY BROCCOLI AND BUTTERNUT SQUASH
This delicious salad may be served warm or at room temperature. It takes patience to cook the vegetables properly, but it makes a wonderful side to any fall feast! Enjoy the process of creating something your family will enjoy. Substituting regular broccoli may be okay, but baby broccoli is sweeter and more suited to this dish.
Provided by Jennifer Baker
Time 1h
Yield 8
Number Of Ingredients 13
Steps:
- Heat cannellini beans on low heat in a saucepan.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in red onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 1 tablespoon maple syrup; reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, about 15 minutes more. Remove from skillet and add to beans.
- Heat 1 more tablespoon olive oil in a skillet over medium heat. Add butternut squash; cook and stir until tender, about 8 minutes. Add 1 tablespoon maple syrup; cook and stir to coat, about 5 minutes. Remove from skillet and add squash to bean mixture.
- Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add baby broccoli; cook and stir until tender and bright green, about 7 minutes. Add broccoli to bean mixture.
- Pour chicken stock into bean mixture, increase heat to medium-low, and stir remaining 1 tablespoon maple syrup and thyme to the mixture. Bring to a simmer and cook until heated through, stirring gently to combine. Top with crumbled bacon before serving.
Nutrition Facts : Calories 181 calories, Carbohydrate 23.8 g, Cholesterol 3.7 mg, Fat 7 g, Fiber 4.9 g, Protein 6 g, SaturatedFat 1.2 g, Sodium 323.2 mg, Sugar 5.6 g
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