Easter Broccoli Salad Recipes

EASY BROCCOLI SALAD

Easy Broccoli Salad image

After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar

Steps:

In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

BROCCOLI CAESAR

Broccoli Caesar image

Broccoli stems are tender and delicious, but it's important to cut away the dried-out base and peel the tough skin of thicker ones.

Provided by Chris Morocco

Categories Bon Appétit Thanksgiving Holiday 2018 Salad Broccoli Cabbage Anchovy Parmesan Side Fall

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 oil-packed anchovy fillets (optional)
1 garlic clove, thinly sliced
1/4 cup fresh lemon juice
2 tsp. Dijon mustard
Kosher salt
1 large egg yolk or 2 Tbsp. mayonnaise
1/2 cup extra-virgin olive oil
3 Tbsp. grated Parmesan, plus more shaved for serving
2 medium heads of broccoli (about 1 1/2 lb.)
1/4 head of savoy or Napa cabbage
Finely grated lemon zest (for serving)
Freshly cracked black pepper

Steps:

Using the side of a chef's knife, mash anchovies, if using, and garlic on a cutting board until a smooth paste forms. Transfer paste to a large bowl and whisk in lemon juice, mustard, and a big pinch of salt. Add egg yolk (or mayonnaise) and whisk until smooth. Gradually add oil, whisking constantly until emulsified. Whisk in 3 Tbsp. grated Parmesan.
Trim woody ends from broccoli stems, preserving as much stem as possible. Peel any thick stems to expose tender inner cores. Cut off florets as close to the dark green flowers as possible and break into bite-size pieces. Add to bowl with dressing. Starting at the floret ends of the stems, slice very thinly crosswise and add to bowl. Thinly slice cabbage crosswise (you should have about 2 cups) and add to bowl with broccoli. Toss until broccoli and cabbage are combined and evenly coated with dressing; season with salt. Let sit 10 minutes.
Top salad with shaved Parmesan, some lemon zest, and a few healthy grinds of pepper.
Do Ahead
Dressing can be made 2 days ahead. Cover and chill.

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