Crunchy Broccoli Salad Recipes

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CRUNCHY BROCCOLI SALAD



Crunchy Broccoli Salad image

Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. -Jessica Conrey, Cedar Rapids, Iowa

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 8

8 cups fresh broccoli florets (about 1 pound)
1 bunch green onions, thinly sliced
1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.

Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 233mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CRUNCHY BROCCOLI SALAD



Crunchy Broccoli Salad image

Whether enjoying this as a side dish for dinner or as a healthy lunch, this Crunchy Broccoli Salad is a winner!

Provided by Kimberly Killebrew

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 17

6 cups finely chopped broccoli florets and stems ((about 2 large broccoli crowns))
1/2 cup finely diced celery
1/2 cup finely diced carrot
1/3 cup finely diced red onion
1/2 cup raisins
1/3 cup dried cranberries
1/3 cup toasted sunflower seed kernels
For the Cider Coleslaw Dressing:
3/4 cup mayonnaise
1 tablespoon DIjon mustard
2 tablespoons honey
1/4 cup apple cider vinegar
1/4 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon salt

Steps:

  • Combine the ingredients for the dressing in a bottle and shake to combine until the honey is completely dissolved. Refrigerate until ready to use.
  • Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving, stirring once or twice.

Nutrition Facts : Calories 269 kcal, Carbohydrate 24 g, Protein 4 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 483 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

CRUNCHY BROCCOLI SALAD



Crunchy Broccoli Salad image

Make and share this Crunchy Broccoli Salad recipe from Food.com.

Provided by Lastpiner

Categories     Vegetable

Time 15m

Yield 1/2 Cup, 8-9 serving(s)

Number Of Ingredients 11

4 cups chopped broccoli
1/4 cup finely diced red onion
1/4 cup shredded carrot
1/4 cup finely diced celery
2 tablespoons roasted sunflower seeds
2 tablespoons raisins
2 tablespoons sweetened dry cranberries
1/3 cup yogurt, dressing
1/4 cup plain low-fat yogurt
2 tablespoons orange juice
1 tablespoon fat-free mayonnaise

Steps:

  • Chop broccoli into 1/2-3/4" pieces.
  • Finely dice Celery & Red Onion.
  • Shred Carrot.
  • Combine all dry ingredients in bowl.
  • Whisk Yogurt/OJ/Mayo in small bowl pour over dry mixture, toss to coat.

Nutrition Facts : Calories 53.5, Fat 1.7, SaturatedFat 0.4, Cholesterol 2, Sodium 46, Carbohydrate 8.2, Fiber 1.9, Sugar 4.3, Protein 2.6

SWEET AND CRUNCHY BROCCOLI SALAD



Sweet and Crunchy Broccoli Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

4 cups chopped broccoli in 1/2-inch pieces (from about 2 heads)
8 ounces pancetta, cut into 1/3-inch dice
1/2 cup mascarpone
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/2 cup dried cranberries
1/2 cup walnuts, toasted, chopped
1/2 cup crumbled aged gorgonzola

Steps:

  • Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
  • Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
  • Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

CRISPY BROCCOLI SALAD



Crispy broccoli salad image

Broccoli lovers rejoice: this crispy salad serves up broccoli topped with a crispy, spicy coating. It's accompanied with mixed grains, mint and rocket

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 10

75g ground almonds
1 tsp garam masala
1 head broccoli , stalk removed, cut into quarters, then halved again to make 8 wedges
1 egg , beaten
1 red onion , peeled and finely sliced
1 lemon , juiced
75g natural yogurt
250g mixed grain pouch, heated following pack instructions
½ bag rocket
½ small pack mint , leaves picked

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the ground almonds and garam masala together with some seasoning. Stir the broccoli pieces with the egg to coat, then in the almond mix. Tip onto a lined baking tray and put into the oven to roast for 15 mins.
  • Mix the onion with half the lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yogurt, season and set aside.
  • In a large mixing bowl, mix the cooked mixed grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate and top with the crispy broccoli. Drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.

Nutrition Facts : Calories 645 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium

CRUNCHY BROCCOLI SALAD



Crunchy Broccoli Salad image

A combination of MIRACLE WHIP, vinegar and dried cranberries gives this Crunchy Broccoli Salad its tart and tangy flavor.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 8

3/4 cup MIRACLE WHIP Dressing
2 Tbsp. sugar
2 Tbsp. HEINZ Distilled White Vinegar
6 cups small fresh broccoli florets
2 stalks celery, cut diagonally into thin slices
1/2 cup finely chopped red onions
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted

Steps:

  • Mix dressing, sugar and vinegar in large bowl until blended.
  • Add all remaining ingredients except nuts; mix lightly.
  • Refrigerate 1 hour. Sprinkle with nuts before serving.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

CRUNCHY BROCCOLI SALAD



Crunchy Broccoli Salad image

I usually make this at Christmas. When made with red bell peppers, it has a nice green, red, and white color. This sweet and crunchy salad is sometimes it's best the day after being made.

Provided by Evans Mommy

Categories     Cauliflower

Time 20m

Yield 6-12 serving(s)

Number Of Ingredients 11

1 bunch broccoli, cut into bite size pieces
cauliflower, cut into bite size pieces (equal to amount of broccoli used)
1 bunch green onion, chopped
1/2 cup sunflower seeds
nuts (optional)
crumbled fried bacon (optional)
red bell pepper (optional)
white raisins (optional)
1 cup mayonnaise
1/4 cup sugar
3 tablespoons vinegar

Steps:

  • Prepare and chop all salad ingredients and place in bowl.
  • In a separate bowl, make dressing.
  • Mix well.
  • Stir into salad.
  • Best if refridgerated for 1-2 hours before serving.

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