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.
POMEGRANATE AND CITRUS BROCCOLI SALAD
A creamy dressing, juicy orange chunks and tart pomegranate seeds lend terrific taste to colorful broccoli salad.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 9
Number Of Ingredients 10
Steps:
- In large serving bowl, mix mayonnaise, orange juice, sugar, salt and pepper.
- Add remaining ingredients; toss until well coated. Store covered in refrigerator.
Nutrition Facts : Calories 150, Carbohydrate 7 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 4 g, TransFat 0 g
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.
CALIFORNIA CITRUS BROCCOLI SLAW
Create a new slaw with broccoli, oranges and a light citrus dressing.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- In large bowl, mix broccoli slaw and jicama. Peel oranges with sharp paring knife; cut into 1/4-inch slices. Cut each slice into fourths. Add oranges, onion and cilantro to broccoli mixture.
- In tightly covered container, shake all dressing ingredients until well mixed. Pour dressing over salad and toss. Serve immediately, or cover and refrigerate up to 24 hours.
Nutrition Facts : Calories 30, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg
SUPERFOOD SALAD WITH CITRUS DRESSING
A quinoa salad packed full of the good stuff - broccoli, soya beans, avocados, spinach, herbs, pomegranate and pumpkin seeds
Provided by Cassie Best
Categories Buffet, Lunch, Main course, Side dish
Time 30m
Number Of Ingredients 13
Steps:
- Bring a saucepan of water to the boil and fill a large bowl with ice-cold water. Add the broccoli to the pan and cook for 2 mins, then add the soya beans and cook for 1-2 mins more until the broccoli is cooked but still has a bite. Drain and drop the vegetables straight into the cold water - this quickly cools them, retaining their bite and bright colour. Leave for 1-2 mins until cool, then drain and leave in the colander while you prepare the remaining ingredients.
- Dry the large bowl. Add the dressing ingredients with some seasoning and whisk together. Halve, stone and peel the avocados, then cut into chunky dice and add straight to the dressing (this will stop the avocado turning brown). Add the quinoa, spinach, herbs, half the pomegranate and pumpkin seeds, and the cooked vegetables to the bowl, and gently toss everything together. Transfer the salad to a serving platter, scatter with the remaining seeds and serve. Any leftovers will keep in the fridge for lunch the next day.
Nutrition Facts : Calories 349 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 13 grams protein, Sodium 0.9 milligram of sodium
CITRUS SALAD
Fresh summer fruit and lettuce salad made fast and easy.
Provided by BARBMD
Categories Salad Fruit Salad Recipes Orange Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 21.6 g, Fat 3.8 g, Fiber 4.5 g, Protein 2.5 g, SaturatedFat 0.5 g, Sodium 300.1 mg, Sugar 12.5 g
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