Cold Broccoli Salad Recipe Recipe For Shrimp

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SHRIMP LINGUINE SALAD



Shrimp Linguine Salad image

"A variation of this recipe was originally served as a side dish at a popular French restaurant," says Eileen Herr from Indianapolis, Indiana. "I added a few more ingredients to make it a cool and hearty meal. The recipe is very adaptable-it's also delicious with chicken and snow peas."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 9 servings.

Number Of Ingredients 14

8 ounces uncooked linguine, broken in half
1 pound cooked medium shrimp, peeled and deveined
3 cups fresh broccoli florets
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 pound fresh mushrooms, sliced
12 cherry tomatoes, halved
3/4 cup shredded carrots
1/2 cup sliced green onions
1/3 cup olive oil
1/3 cup reduced-sodium soy sauce
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
2 tablespoons sesame seeds, toasted

Steps:

  • Cook linguine according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, broccoli, artichokes, mushrooms, tomatoes, carrots and onions. , In a jar with a tight-fitting lid, combine the oil, soy sauce, lemon juice, garlic and hot pepper sauce; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with sesame seeds.

Nutrition Facts : Calories 286 calories, Fat 10g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 721mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

CHICKEN BROCCOLI SALAD



Chicken Broccoli Salad image

This salad is perfect for hot summer months! The sweet and tangy taste is very addictive.

Provided by JeriM in Austin, Tx.

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 8

8 cups broccoli florets
3 cooked skinless, boneless chicken breast halves, cubed
1 cup chopped walnuts
6 green onions, chopped
1 cup mayonnaise
¼ cup apple cider vinegar
¼ cup white sugar
¼ cup crumbled cooked bacon

Steps:

  • Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  • Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  • Pour mayonnaise dressing over broccoli mixture; toss to coat.
  • Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 12.8 g, Cholesterol 27.6 mg, Fat 28.7 g, Fiber 2.8 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 266 mg, Sugar 7 g

SHRIMP AND BROCCOLI STIR-FRY



Shrimp and Broccoli Stir-Fry image

This colorful shrimp and broccoli stir-fry comes together quickly, when all the vegetables are prepared ahead of time.

Provided by Bibi

Categories     Shrimp Stir-Fry

Time 45m

Yield 4

Number Of Ingredients 22

1 cup reduced-sodium soy sauce
½ cup low-sodium chicken broth
2 tablespoons orange juice
1 tablespoon fish sauce
1 tablespoon rice vinegar
1 teaspoon garlic powder
1 teaspoon ginger powder
½ teaspoon Sriracha sauce, or to taste
½ teaspoon sesame oil
3 tablespoons peanut oil, or more as needed
1 tablespoon thinly sliced garlic
1 tablespoon thinly sliced ginger
1 (12 ounce) bag broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
⅔ cup onion, cut into long slices
⅔ cup red bell pepper, cut into long thin strips
⅔ cup carrots, cut diagonally into thin slices
⅔ cup fresh snow peas, trimmed
1 pound large shrimp (21-25 per pound), peeled and deveined
1 tablespoon cornstarch
2 tablespoons cold water
2 cups cooked rice, or to taste
2 teaspoons sesame seeds, or to taste

Steps:

  • Combine soy sauce, chicken broth, orange juice, fish sauce, rice vinegar, garlic powder, ginger powder, Sriracha sauce, and sesame oil in a large jar with a lid. Close and shake until sauce is well combined. Set aside.
  • Heat peanut oil in a large, non-stick skillet or wok over medium-high heat. Add garlic and ginger and cook, stirring, until garlic and ginger are lightly browned, 1 to 2 minutes. Remove from the hot oil with a slotted spoon and discard.
  • Add broccoli, onion, bell pepper, carrots, and snow peas to the seasoned oil and cook, stirring quickly, until vegetables are tender-crisp and brightly colored, 3 to 4 minutes. Remove to a plate and keep warm.
  • Add shrimp to the hot skillet and cook for 90 seconds. Turn shrimp and continue cooking on the other side until they are bright pink on the outside, the meat is opaque, and shrimp begin to curl into a "C" shape, about 90 seconds longer.
  • Add stir-fried vegetables back to the skillet, and pour in sauce.
  • Mix together cornstarch and water in a small bowl and add to the sauce, stirring to remove any lumps. Keep stirring quickly, until thickener is incorporated into the entire dish. Bring to a boil, stirring constantly, then remove from heat.
  • Serve with hot, fluffy rice, and garnish with sesame seeds.

Nutrition Facts : Calories 400.9 calories, Carbohydrate 40.3 g, Cholesterol 173 mg, Fat 13.5 g, Fiber 4.7 g, Protein 29.5 g, SaturatedFat 2.4 g, Sodium 532.1 mg

FARFALLE SALAD WITH GRILLED SHRIMP AND BROCCOLI



Farfalle Salad with Grilled Shrimp and Broccoli image

Categories     Gourmet

Number Of Ingredients 11

1 pound large shrimp (about 24), shelled and deveined
1 pound broccoli, cut into 1-inch flowerettes and stems cut into 1/4-inch slices
1/2 pound farfalle (bow-tie pasta)
a 28-ounce can peeled whole tomatoes, seeded, drained, reserving 1/4 cup juice, and chopped
1/4 cup red-wine vinegar
1 garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh parsley leaves
freshly ground black pepper to taste
1 tablespoon extra-virgin olive oil

Steps:

  • Prepare grill.
  • In a bowl toss shrimp with salt to taste. Thread shrimp on metal skewers and grill on an oiled rack set 5 to 6 inches over glowing coals until cooked through, about 3 minutes on each side. (Alternatively, shrimp may be cooked without skewers in a hot well-seasoned ridged grill pan over high heat.)
  • In a 6-quart kettle bring 5 quarts salted water to a boil and cook broccoli until crisp-tender, about 5 minutes. Transfer broccoli with a slotted spoon to a colander and rinse under cold water to stop cooking. Drain broccoli well and transfer to a bowl.
  • In same kettle of salted boiling water cook farfalle until just tender and drain in colander, rinsing under cold water to stop cooking.
  • In a large bowl stir together tomatoes with reserved juice, vinegar, garlic paste, sugar, thyme, and parsley. Add farfalle, broccoli, shrimp, pepper, and salt to taste and toss to coat. Just before serving add oil to salad and toss to coat. Salad may be made 2 hours ahead and chilled, covered.

COLD BROCCOLI SALAD



Cold Broccoli Salad image

Prepare this Cold Broccoli Salad quickly with coleslaw dressing. Our Cold Broccoli Salad is refreshing and packs a nice, satisfying crunch in every bite. It also includes bacon and raisins for a sweet and tangy finish.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 45m

Yield Makes 14 servings, 1/2 cup each.

Number Of Ingredients 6

7 cups small fresh broccoli florets
6 slices OSCAR MAYER Fully Cooked Bacon, cut into bite-size pieces
1/2 cup raisins
1/4 cup finely chopped red onions
1/4 cup sunflower kernels
1 cup KRAFT Coleslaw Dressing

Steps:

  • Combine all ingredients except dressing in large bowl.
  • Add dressing; mix lightly.
  • Refrigerate 30 min. Mix lightly just before serving.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

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

SHRIMP PASTA SALAD WITH ASIAN DRESSING



Shrimp Pasta Salad With Asian Dressing image

Make and share this Shrimp Pasta Salad With Asian Dressing recipe from Food.com.

Provided by FDADELKARIM

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1/3 cup soy sauce
1/4 cup orange juice
3 tablespoons sesame oil
2 tablespoons grated fresh ginger
1 -2 teaspoon sesame seeds
8 cups water
2 cups fresh broccoli florets
1 cup carrot, diagonal slices
1 cup frozen snow peas, thawed
2 cups medium pasta shells, cooked & drained
1 lb cooked medium shrimp, peeled & deveined
1 cup red bell pepper, cut into strips
2 green onions, chopped

Steps:

  • Note: Cook the pasta & shrimp before starting on the salad.
  • Mix the ingredients together for the dressing & set aside.
  • Bring the water to a boil the add the vegetables (besides the pepper). Cook for 2 minutes or until tender-crisp. Immediately run under cold water to stop cooking.
  • Cover with ice water & let stand for 5 minutes. Drain & combine with pasta, shrimp, & red pepper.
  • Toss the salad with the dressing then top with green onions.

Nutrition Facts : Calories 442.9, Fat 13.7, SaturatedFat 2.1, Cholesterol 172.8, Sodium 1551.7, Carbohydrate 45.9, Fiber 4.5, Sugar 5.5, Protein 34.2

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