Freshthatmeansrawbroccolisalad Recipes

FRESH BROCCOLI SALAD

Fresh Broccoli Salad image

Provided by Alton Brown

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
6 ounces cherry or grape tomatoes, halved
3 ounces coarsely chopped, toasted pecans or hazelnuts
2 tablespoons chiffonade fresh basil leaves

Steps:

Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

FRESH BROCCOLI SALAD

Fresh Broccoli Salad image

This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.

Provided by Nora

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

Ingredients

2 heads fresh broccoli
1 red onion
½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Steps:

Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 28.5 g, Cholesterol 18.3 mg, Fat 27.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 352.9 mg, Sugar 20.3 g

FRESH (THAT MEANS RAW) BROCCOLI SALAD

Fresh (That Means Raw) Broccoli Salad image

My friend Judy Montagu has a bi-weekly food column in the Jerusalem Post (weekend edition). She's always coming up with interesting recipes from all over the place (including Zaar). This recipe was featured in this week's column, and I know of at least 4 people who were so intrigued (myself included) that we had to try it out. It's really good. You wouldn't think it would be, but it is.

Provided by Mirj2338

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 stalks broccoli
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
1 cup mayonnaise
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Steps:

Cut the broccoli heads into bite-sized pieces.
Peel the stems and cut them up also.
Put the broccoli into a bowl together with the onion and the raisins.
Combine the dressing ingredients two hours before serving and pour over the broccoli.
Sprinkle the sunflower seeds over just before serving.

BEST RAW-BROCCOLI SALAD

Best Raw-Broccoli Salad image

After monkeying around with several broccoli salad recipes, I finally came up with a winner that I love, and my guests do too. This is excellent on a buffet table and always goes quickly.

Provided by Lennie

Categories Lunch/Snacks

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 large head broccoli
8 slices cooked bacon, crumbled
1/2 cup finely diced red onion
1/2 lb sharp cheddar cheese, grated
1 cup low-fat mayonnaise
2 tablespoons rice wine vinegar
1/4 cup white sugar
1 cup cherry tomatoes, halved

Steps:

Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly.
Place in a large bowl and add crumbled bacon, onion and cheese; stir.
In a small bowl or measuring cup, combine mayo, vinegar and sugar.
Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend.
Just before serving, add the halved cherry tomatoes and stir again.

FRESH BROCCOLI SALAD

Fresh Broccoli Salad image

Provided by Sandra Lee

Categories side-dish

Time 10m

Yield 2 servings

Number Of Ingredients 6

Ingredients

2 cups cooked broccoli florets
6 cherry tomatoes, cut in half
1/8 cup red onion slivers (Recommended: Ready Pac)
1/4 cup fresh pearl-size mozzarella(Recommended: Cantare)
1/4 cup red wine vinaigrette (Recommended: Briana's)
Pepper Mill

Steps:

In a large bowl, toss together all ingredients, except black pepper.
Divide among 2 chilled salad plates. Serve with freshly ground pepper.

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