BROCCOLINI WITH CITRUS BUTTER
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 bunches of broccolini with olive oil, salt and pepper. Broil until lightly charred, 4 to 6 minutes. Simmer 1/4 cup orange juice and 1 tablespoon lime juice until reduced by half, 2 to 3 minutes. Gradually whisk in 4 tablespoons cubed cold butter; season with salt. Spoon over broccolini. Top with chopped chives.
CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD
Not every salad needs to rely on lettuce - and this colorful veggie-packed dish proves the point with color, crunch and a hefty dose of herbs. Marinated broccoli and chickpea make up the bulk of the base, keeping the salad hearty without being heavy. Fresh zucchini and tomatoes add color and texture, and a light and refreshing blend of herbs, garlic and citrus juice bring everything together. Let the salad chill in the fridge for an hour before serving. If you're packing for a picnic in the park, this is one to stash in the cooler.
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
- Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
- Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
- For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
- Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.
CURRIED BROCCOLI SALAD
Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.
Provided by Geminidipity
Categories Broccoli Salad
Time 3h20m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
- Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
- Chill in the refrigerator for 3 hours before serving.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g
CITRUSY COUSCOUS SALAD WITH BROCCOLI AND FETA
Sweet, spicy and citrusy, this pasta salad is a make-ahead dish that works hot, cold or at room temperature, and can be served as is or with chicken, salmon or shrimp. Fresno (or jalapeño) chiles soak in a tangy honey-and-citrus dressing to soften their bite and infuse the dressing with heat, giving the overall dish a slightly sweet and spicy flavor. Juicy pieces of orange impart a sunny, vacation feel to the look and taste of the dish, while the cumin gives the dressing a warm earthiness.
Provided by Yasmin Fahr
Categories dinner, easy, lunch, quick, weeknight, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- To the bottom of a large serving bowl, add the orange juice, lime juice, honey, cumin and 1/2 teaspoon salt. Whisk in the olive oil until the honey is dissolved. Mix in the scallions and half the chile; set aside.
- In a large lidded pot over medium-high heat, toast the couscous, stirring occasionally, until lightly browned and fragrant, 3 to 4 minutes. Add 3 cups of water, season with 1 tablespoon salt, cover and bring to a boil. Adjust the heat to maintain an active simmer and cook according to the lower end of the time frame on package's instructions, usually about 8 minutes. During the last 3 or 4 minutes of cooking (depending on the size of your florets), stir in the broccoli and cook until bright and tender, and the thickest parts are easily pierced with a fork. Drain, shake off excess water, then transfer to the serving bowl.
- Mix until the couscous has absorbed most of the dressing. Mix in the feta, pistachios, herbs, orange pieces and the remaining chile, then season to taste with salt and pepper. Eat immediately or let cool and serve at room temperature.
CRANBERRY AND CITRUS BROCCOLI SALAD
Found the original of this recipe in the December 2008 Betty Crocker Most Requested RECIPES: Holiday Recipe Collection, although it has been slightly tweaked by someone who really likes cranberries! NOTE: If you aren't a fan of the cranberry, pomegranates make a nice substitute
Provided by Sydney Mike
Categories Fruit
Time 15m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- In a large serving bowl, mix the mayonnaise, orange juice, sugar, salt & pepper.
- Add the remaining ingredients, then toss until well-coated.
- Store covered in the refrigerator.
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