Cold Broccoli Salad Recipe Recipe For Zucchini

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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

COMPANY BROCCOLI AND ZUCCHINI SAUTE



Company Broccoli and Zucchini Saute image

Make and share this Company Broccoli and Zucchini Saute recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 35m

Yield 16 serving(s)

Number Of Ingredients 9

3 bunches broccoli
5 small zucchini
1 bunch green onion
salad oil
salt
2/3 cup water
1 teaspoon basil
1 tablespoon soy sauce
lettuce leaf

Steps:

  • Cut broccoli into 1x2-inch pieces.
  • Cut zucchini into 1/2-inch thick slices.
  • Cut each green onion into 2-inch pieces (if root ends are too thick, cut each lengthwise in half).
  • In 8-quart Dutch oven over medium heat, in 1/3 cup hot salad oil, cook green onions, stirring frequently, until tender about 3 minutes.
  • With rubber spatula, stir in broccoli and 1 1/4 teaspoon salt until broccoli is coated with oil.
  • Add water; cover Dutch over and cook broccoli 5-8 minutes, stirring occasionally, until tender-crisp.
  • Remove vegetables and liquid to bowl.
  • In same Dutch oven over medium heat, in 1/4 cup hot salad oil, cook zucchini, basil, and 1 teaspoon salt, stirring occasionally, until zucchini is tender-crisp.
  • Return broccoli mixture to Dutch oven; add soy sauce; mix well.
  • Line large platter with lettuce leaves.
  • Spoon vegetables onto lettuce-leaf-lined platter.
  • Serve hot or refrigerate to serve cold later.

Nutrition Facts : Calories 48.1, Fat 0.6, SaturatedFat 0.1, Sodium 104.9, Carbohydrate 9.3, Fiber 3.5, Sugar 3, Protein 3.9

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