Enchanted Forrest Summer Broccoli Salad Recipes

BROCCOLI SUMMER SALAD WITH DIJON MUSTARD DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
• Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately.

ENCHANTED FORREST SUMMER BROCCOLI SALAD

Steps:

• Carefully remove the broccoli flowerlets and cut into medium pieces after washing and drying them well. Add raisins, grated carrots, cheese, bacon and 1 package of honey roasted sliced almonds. After mixing the mayonnaise, sugar and vinegar mix well into the salad ingredients. If a larger head of broccoli is used, it may be disirable to increase the amount of mayonnaise used to coat vegetables evenly. Arrange in a pretty bowl. Refrigerate until well chilled. Generally 1-2 hrs., but this salad can be made in advanced and even enjoyed the next day.

THE ENCHANTED BROCCOLI FOREST (KATZEN)

Steps:

• Cook 2 cups brown or white rice in 3 cups boiling water until tender. (This will take 15-20 minutes for white, and 35-35 minutes for brown.) Fluff the cooked rice with a fork and set aside. Trim the tough bottoms from the broccoli stalks and cut the tops into smallish spears of whatever size suits you. Cook them in a steamer over boiling water until bright green and just barely tender. Rinse under cold running water, drain well and set aside. Preheat oven to 325F. Lightly grease a 9X13-inch baking pan. Melt the butter or heat the oil in a large, deep skillet or a Dutch oven. Add the onion and salt and saute over medium heat for about 5 minutes or until the onion begins to soften. Add the garlic and lemon juice and saute for about 2 minutes longer. Stir in the rice, some black pepper and cayenne to taste, the herbs and the optional sunflower seeds and/or cheese. Taste to correct salt, if necessary and spread into prepared pan. Now for the fun part. Arrange the broccoli upright in the rice, and, if desired, drizzle with melted butter. Cover loosely with foil and bake until just heated through (15-20 minutes). Serve right away. Recipe from THE ENCHANTED BROCCOLI FOREST, by Mollie Katzen ? 1982, used with permission of Ten Speed Press; CompuCooks Recipe Collection. Posted by [email protected] and mcBuster on 97 Recipe by: Enchanted Broccoli

STEPH'S SUMMER SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.
• Cook the chicken in a pan, seasoning with lemon pepper as it cooks. When the chicken is no longer pink inside, cut into small pieces. Combine chicken to pasta-broccoli mixture. Stir in oil and sliced green onion and add lemon pepper to taste.

SUMMER BROCCOLI SALAD

Steps:

• In small mixing bowl combine sugar,vinegar & miracle whip,stir well.
• (depending on the size or amount of your broccoli you can double the dressing).
• In large mixing bowl combine bacon,cheese, broccoli,and onion.
• Pour first mixture over second and stir until coated.
• Refrigerate.
• This gets better the longer it sits.
• You may double the dressing and use to your taste.