Curry Broccoli Tomato Salad Recipe Recipe Cards

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TOMATO BROCCOLI SALAD



Tomato Broccoli Salad image

I found this recipe over 25 years ago. I made a few changes to it and our family has enjoyed it ever since. The colorful combination is perfect for the holidays, but it's equally nice at a summer picnic. -Helen Meadows of Trout Creek, Montana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

5 cups broccoli florets
1 tablespoon water
1 pint cherry tomatoes, cut in half
2 tablespoons chopped green onion
1/4 cup fat-free mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place broccoli and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 1-1/2 to 2-1/2 minutes or until crisp-tender, stirring once; drain. Cool completely., Place broccoli in a serving bowl; gently stir in tomatoes and onion. In a small bowl, combine the mayonnaise, sour cream, lemon juice, salt and pepper; pour over vegetables and stir gently. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 49 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 304mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CURRY BROCCOLI SALAD



Curry Broccoli Salad image

A currified twist on an old standby. Everyone loves broccoli salad!

Provided by Harriet O'Neal

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 13h50m

Yield 7

Number Of Ingredients 9

½ pound bacon
6 cups fresh broccoli florets
½ cup diced onion
½ cup dried cherries
½ cup sunflower seeds
¾ cup mayonnaise
1 teaspoon curry powder
2 tablespoons cider vinegar
¼ cup white sugar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
  • Whisk together the mayonnaise, curry powder, vinegar and sugar.
  • Pour dressing over salad; toss to coat, and marinate over night.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 21.8 g, Cholesterol 31 mg, Fat 33.6 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 431.2 mg, Sugar 14 g

BROCCOLI TOMATO SALAD



Broccoli Tomato Salad image

Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 18

1 large bunch broccoli, separated into florets
2 large tomatoes, cut into wedges
3/4 cup sliced fresh mushrooms
2 green onions, sliced
DRESSING:
3/4 cup olive oil
1/3 cup tarragon vinegar
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon salt, optional
3/4 teaspoon dried thyme
1 garlic clove, minced
1/2 teaspoon celery seed
1/4 teaspoon Italian seasoning
1/4 teaspoon lemon-pepper seasoning
1/4 teaspoon paprika
1/4 teaspoon ground mustard

Steps:

  • Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

ROASTED BROCCOLI WITH CHERRY TOMATOES



Roasted Broccoli with Cherry Tomatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 23m

Yield 4 servings

Number Of Ingredients 8

2 bunches broccoli, cut into 2 1/2-inch long florets
1 medium shallot, roughly chopped
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 tablespoons olive oil
Salt and freshly ground black pepper
1/3 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F.
  • Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Grate the Parmesan over the broccoli while it's hot.

BROCCOLI, CHERRY TOMATO, & PASTA SALAD



Broccoli, Cherry Tomato, & Pasta Salad image

I found this recipe in Cooking Light magazine years ago and, even though it takes a bit of time to prepare, it's still a favorite! I usually don't use the dill (although I do like it when I happen to have it on hand), and I use 1/4 cup of sliced green onions instead of the shallots.

Provided by VictoriaL

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 23

1/2 cup fresh flat leaf parsley
1/3 cup fresh basil leaf
1 tablespoon chopped fresh dill
1 teaspoon grated fresh lemon rind
12 mint leaves
1 clove garlic, peeled
2 cloves garlic, peeled
1/3 cup 2% low fat cottage cheese
1/4 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 dash black pepper
1/2 cup crumbled feta cheese (2 ounces)
7 cups small broccoli florets
2 1/2 cups sliced mushrooms
2 cups cherry tomatoes, halved
4 ounces uncooked medium pasta shells or 4 ounces rotini pasta, cooked and drained
1/2 cup minced shallot
2 tablespoons capers
1/4 teaspoon black pepper
1 (14 ounce) can artichoke hearts, rinsed,drained,and halved

Steps:

  • To prepare herb mixture, combine first 6 ingredients on a cutting board; finely chop, and reserve 3 tablespoons.
  • Set remaining herb mixture aside.
  • To prepare the dressing, place the reserved 3 tablespoons herb mixture in a food processor.
  • Drop 2 garlic cloves through the food chute with food processor on; process until minced.
  • Add cottage cheese and next 6 ingredients (cottage cheese through dash of pepper) to food processor; process until smooth.
  • Stir in feta.
  • To prepare salad, steam broccoli, covered, 5 minutes or until crisp-tender.
  • Cool.
  • Combine remaining herb mixture, broccoli, mushrooms, and remaining ingredients in a large bowl.
  • Pour dressing over salad; toss well.
  • Yield: 4 (2 1/2) cup servings CALORIES 327 (24% from fat); FAT 8.
  • 8g (satfat 3g, monofat 3. 4g, polyfat 0. 9g); PROTEIN 18.
  • 4g; CARBOHYDRATE 50g; FIBER 7g; CHOLESTEROL 14mg; IRON 4.
  • 3mg; SODIUM 768mg; CALCIUM 248mg; Cooking Light, JUNE 1999.

Nutrition Facts : Calories 347.7, Fat 9.7, SaturatedFat 3.9, Cholesterol 19.2, Sodium 524.4, Carbohydrate 52.7, Fiber 11.6, Sugar 7.6, Protein 18.9

CURRY BROCCOLI SALAD



Curry Broccoli Salad image

A currified twist on an old standby. Everyone loves broccoli salad!

Provided by Allrecipes Member

Categories     Broccoli Salad

Time 13h50m

Yield 7

Number Of Ingredients 9

½ pound bacon
6 cups fresh broccoli florets
½ cup diced onion
½ cup dried cherries
½ cup sunflower seeds
¾ cup mayonnaise
1 teaspoon curry powder
2 tablespoons cider vinegar
¼ cup white sugar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
  • Whisk together the mayonnaise, curry powder, vinegar and sugar.
  • Pour dressing over salad; toss to coat, and marinate over night.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 21.8 g, Cholesterol 31 mg, Fat 33.6 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 431.2 mg, Sugar 14 g

CURRY BROCCOLI SALAD



Curry Broccoli Salad image

A currified twist on an old standby. Everyone loves broccoli salad!

Provided by Allrecipes Member

Categories     Broccoli Salad

Time 13h50m

Yield 7

Number Of Ingredients 9

½ pound bacon
6 cups fresh broccoli florets
½ cup diced onion
½ cup dried cherries
½ cup sunflower seeds
¾ cup mayonnaise
1 teaspoon curry powder
2 tablespoons cider vinegar
¼ cup white sugar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
  • Whisk together the mayonnaise, curry powder, vinegar and sugar.
  • Pour dressing over salad; toss to coat, and marinate over night.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 21.8 g, Cholesterol 31 mg, Fat 33.6 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 431.2 mg, Sugar 14 g

CURRY BROCCOLI SALAD



Curry Broccoli Salad image

A currified twist on an old standby. Everyone loves broccoli salad!

Provided by Allrecipes Member

Categories     Broccoli Salad

Time 13h50m

Yield 7

Number Of Ingredients 9

½ pound bacon
6 cups fresh broccoli florets
½ cup diced onion
½ cup dried cherries
½ cup sunflower seeds
¾ cup mayonnaise
1 teaspoon curry powder
2 tablespoons cider vinegar
¼ cup white sugar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
  • Whisk together the mayonnaise, curry powder, vinegar and sugar.
  • Pour dressing over salad; toss to coat, and marinate over night.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 21.8 g, Cholesterol 31 mg, Fat 33.6 g, Fiber 3.1 g, Protein 6.8 g, SaturatedFat 7.7 g, Sodium 431.2 mg, Sugar 14 g

CURRIED BROCCOLI SALAD



Curried Broccoli Salad image

We love this salad's crunch and color. It has the right combination of spices and a hint of sweetness from coconut and dried cranberries. This is one of our favorite end-of-garden recipes. -Nancy Fleming of Rainier, Washington

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 11

1/4 cup fat-free Miracle Whip
2 tablespoons sweetened shredded coconut
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/8 teaspoon ground allspice
1/8 teaspoon pepper
4 cups fresh broccoli florets
1/2 cup finely chopped red onions
1/2 cup dried cranberries
1/2 cup chopped walnuts, toasted

Steps:

  • In a large bowl, combine the first seven ingredients. Add the broccoli, onion, cranberries and walnuts; toss to coat. Cover and refrigerate for at least 1 hour before serving.,

Nutrition Facts : Calories 161 calories, Fat 9g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 239mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

CURRIED BROCCOLI CRANBERRY SALAD



Curried Broccoli Cranberry Salad image

Came up with this for a more exotic twist on the classic bacon broccoli salad, since many of us are vegetarians. Makes a great summer potluck dish, and a quick side to a world cuisine menu. Play with the type of curry powder you use to change up the base flavor.

Provided by MHarryman

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h20m

Yield 6

Number Of Ingredients 11

1 large head broccoli, cut into florets
½ red bell pepper, chopped
½ cup dried cranberries
½ cup chopped walnuts
4 scallions, chopped
¾ cup mayonnaise
2 tablespoons fresh lime juice
2 tablespoons apple cider vinegar
1 tablespoon white sugar
1 tablespoon curry powder, or more to taste
½ teaspoon cayenne pepper

Steps:

  • Mix broccoli, red bell pepper, cranberries, walnuts, and scallions together in a large bowl.
  • Whisk mayonnaise, lime juice, vinegar, sugar, curry powder, and cayenne pepper together in a bowl until smooth; pour over broccoli mixture and toss to coat. Refrigerate salad until flavors blend, 2 hours to overnight. Toss well before serving.

Nutrition Facts : Calories 330.8 calories, Carbohydrate 18.8 g, Cholesterol 10.4 mg, Fat 28.6 g, Fiber 3.5 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 177.8 mg, Sugar 10.9 g

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This is a healthy salad that's perfect when paired with a simple sandwich for a light lunch.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound broccoli, separated into florets (4 cups)
1 tablespoon Dijon mustard
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 small red onion, finely chopped
Coarse salt and freshly ground pepper
1 pint cherry tomatoes, halved
1 can (15 ounces) chickpeas, drained and rinsed

Steps:

  • In a large saucepan with a steamer insert, bring 1 inch of water to a boil. Add broccoli, cover, and steam until crisp-tender, 4 to 6 minutes.
  • In a large bowl, whisk together mustard, red-wine vinegar, olive oil, and onion; season with coarse salt and ground pepper. Add tomatoes, chickpeas, and broccoli. Toss to coat with dressing. Let cool 5 minutes. Serve at room temperature or chilled.

Nutrition Facts : Calories 131 g, Fat 5 g, Fiber 4 g, Protein 5 g

CURRY BROCCOLI SALAD



Curry Broccoli Salad image

The best broccoli sadad I've had! I have cheated and used precooked bacon crumbles. Works just as well. Also I have replaced about 1/2 of the mayo with yogurt. This recipe is so good.

Provided by mrib9329

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 lb bacon
6 cups fresh broccoli florets
1/2 cup diced onion
1/2 cup dried cherries
1/2 cup sunflower seeds
3/4 cup light mayonnaise
1 teaspoon curry powder (or more to taste)
2 tablespoons cider vinegar
1/4 cup white sugar

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
  • Whisk together the mayonnaise, curry powder, vinegar and sugar.
  • Pour dressing over salad; toss to coat, and marinate over night.

Nutrition Facts : Calories 301.3, Fat 24.9, SaturatedFat 5.9, Cholesterol 27.2, Sodium 430.9, Carbohydrate 14, Fiber 1.2, Sugar 7.9, Protein 7.2

BROCCOLI, CHICKPEA, AND CHERRY TOMATO SALAD



Broccoli, Chickpea, and Cherry Tomato Salad image

This easy recipe came from the March 2004 issue of Everyday Food. It is quick to put together and a colorful and delicious salad. I prefer to eat it right away, still slightly warm. I think it would be good sprinkled with crumbled feta cheese or with some chicken or tuna for a main course salad.

Provided by nadia murray

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb broccoli, florets only, steamed until crisp tender
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 small red onion, minced
coarse salt
pepper
1 pint cherry tomatoes, halved (I use the small grape or berry tomatoes)
1 (15 ounce) can chickpeas, drained and rinsed

Steps:

  • In large bowl, whisk Dijon mustard with red wine vinegar and olive oil.
  • Stir in red onion and season with salt and pepper.
  • Add cherry tomatoes, chickpeas and broccoli; toss to coat.
  • Serve immediately, room temperature or chilled.

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