Fruit And Broccoli Buffet Salad Recipes

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FRUIT AND BROCCOLI BUFFET SALAD



Fruit and Broccoli Buffet Salad image

The dressing in this salad is devine. I served this colourful salad buffet style at a recent family reunion

Provided by Abby Girl

Categories     Apple

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup olive oil (grapeseed oil or safflower oil)
1/3 cup sugar
3 tablespoons cider vinegar
1 teaspoon lime zest, grated
2 tablespoons lime juice
1 garlic, minced
1/2 teaspoon salt
1/2 teaspoon poppy seed
1/2 teaspoon paprika
1/2 teaspoon dry mustard
2 oranges, peeled, seeded and sectioned
1 red apple, chopped
2 1/2 cups broccoli florets, cut into bite size pieces
1 cup red grapes, halved (seedless or green grapes)
1/2 cup pecans, toasted and chopped

Steps:

  • Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
  • Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.
  • Dressing can be made ahead of time and stored in the fridge for up to 3 days.
  • Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.

Nutrition Facts : Calories 344.8, Fat 25, SaturatedFat 3.1, Sodium 205.2, Carbohydrate 31.1, Fiber 3.1, Sugar 22.3, Protein 3.2

BROCCOLI BUFFET SALAD



Broccoli Buffet Salad image

This is a great salad to pack for lunch at work, or to take to family gatherings. Try adding a bit of crumbled, cooked bacon for variety!

Provided by kelcampbell

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 10

3 cups broccoli florets
½ cup chopped red onion
¼ cup sunflower seeds
½ cup chopped raisins
½ cup crumbled feta cheese
½ cup plain low-fat yogurt
¼ cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
  • In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 20.1 g, Cholesterol 12.4 mg, Fat 3.2 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 2.1 g, Sodium 267.1 mg, Sugar 14.7 g

BROCCOLI SALAD



Broccoli Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

6 slices bacon, cooked crisply and crumbled
2 broccoli heads or 8 cups
1/2 red onion, sliced very thin
2/3 cup sharp cheddar cheese, grated
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon celery seed
Salt and freshly ground pepper

Steps:

  • Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
  • Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper.

FRUIT AND BROCCOLI BUFFET SALAD



Fruit and Broccoli Buffet Salad image

Another great salad for your next family fun night.

Provided by Crystal

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 2h25m

Yield 6

Number Of Ingredients 15

½ cup grapeseed oil
⅓ cup granulated sugar
3 tablespoons cider vinegar
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
½ teaspoon salt
½ teaspoon poppy seeds
½ teaspoon paprika
½ teaspoon dry mustard
½ cup pecans
2 oranges, peeled and sectioned
2 ½ cups bite-size broccoli florets
1 red apple, chopped
1 cup grapes, halved

Steps:

  • Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  • Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  • Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  • Sprinkle chopped pecans over salad.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 30.6 g, Fat 25.9 g, Fiber 4.4 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 207.9 mg, Sugar 24.5 g

FRUITED BROCCOLI SALAD



Fruited Broccoli Salad image

"My husband is not usually a salad eater," Jad Monson explains from Spooner, Wisconsin. "When I developed this sweet dressing and salad for him, he loved it and so have many others at church dinners, picnics and family gatherings."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 8-10 servings.

Number Of Ingredients 9

1 can (8 ounces) pineapple chunks
4 cups fresh broccoli florets (about 1 large bunch)
2 celery ribs, chopped
1 cup seedless red grapes, halved
1 cup green grapes, halved
1 cup slivered almonds
1/4 cup minced chives
1 cup mayonnaise
1/3 cup sugar

Steps:

  • Drain pineapple, reserving 1 tablespoon juice (discard remaining juice or save for another use). In a large bowl, combine the pineapple, broccoli, celery, grapes, almonds and chives. , In a small bowl, combine the mayonnaise, sugar and reserved juice. Pour over broccoli mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 294 calories, Fat 23g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 136mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 3g fiber), Protein 4g protein.

FRUIT AND BROCCOLI BUFFET SALAD



Fruit and Broccoli Buffet Salad image

Another great salad for your next family fun night.

Provided by Crystal

Categories     Broccoli Salad

Time 2h25m

Yield 6

Number Of Ingredients 15

½ cup grapeseed oil
⅓ cup granulated sugar
3 tablespoons cider vinegar
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
½ teaspoon salt
½ teaspoon poppy seeds
½ teaspoon paprika
½ teaspoon dry mustard
½ cup pecans
2 oranges, peeled and sectioned
2 ½ cups bite-size broccoli florets
1 red apple, chopped
1 cup grapes, halved

Steps:

  • Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  • Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  • Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  • Sprinkle chopped pecans over salad.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 30.6 g, Fat 25.9 g, Fiber 4.4 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 207.9 mg, Sugar 24.5 g

FRUIT AND BROCCOLI BUFFET SALAD



Fruit and Broccoli Buffet Salad image

Another great salad for your next family fun night.

Provided by Crystal

Categories     Broccoli Salad

Time 2h25m

Yield 6

Number Of Ingredients 15

½ cup grapeseed oil
⅓ cup granulated sugar
3 tablespoons cider vinegar
2 tablespoons fresh lime juice
1 tablespoon grated lime zest
1 clove garlic, minced
½ teaspoon salt
½ teaspoon poppy seeds
½ teaspoon paprika
½ teaspoon dry mustard
½ cup pecans
2 oranges, peeled and sectioned
2 ½ cups bite-size broccoli florets
1 red apple, chopped
1 cup grapes, halved

Steps:

  • Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
  • Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
  • Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
  • Sprinkle chopped pecans over salad.

Nutrition Facts : Calories 349.6 calories, Carbohydrate 30.6 g, Fat 25.9 g, Fiber 4.4 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 207.9 mg, Sugar 24.5 g

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