Italian Broccoli Salad Recipes
ITALIAN BROCCOLI SALAD
Serves 2 as a main, or 4 as a side
Provided by Buffy Ellen
Number Of Ingredients 11
Steps:
- Put the sundried tomatoes in 1/2 cup of boiling water and set aside to soak.
- Meanwhile cut the head off your broccoli, then thinly slice the skin off the stalk. Chop the head and stalk roughly and place in a food processor. Pulse gently until roughly chopped into 1/4-1/2cm pieces - some roughness and irregularity is good. If your food processor is strong enough, you can add the red onion at the same time and chop these together.
- Remove the sundried tomatoes from the water and thinly slice (give the tomato water to your plants!).
- Place all salad ingredients in a bowl and mix gently, lifting to combine.
- Place all dressing ingredients in your food processor bowl (no need to clean in between) and blend until thick and creamy, then pour over salad and mix lightly to combine. Serve straight away!
Nutrition Facts : Calories 463 kcal, Carbohydrate 63 g, Protein 11 g, Fat 23 g, SaturatedFat 3 g, Sodium 1170 mg, Fiber 14 g, Sugar 39 g, ServingSize 1 serving
QUICK ITALIAN BROCCOLI SALAD
Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss.
Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 295mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN BROCCOLI SALAD
I received this recipe from my cousin several years ago, and it remains a family favorite. It's also a real crowd-pleaser whenever I take it to a potluck.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- Parboil broccoli; cool and cut into bite-size pieces. Place in a large bowl; add bacon, olives and onions. , In a small bowl, combine salad dressing, mayonnaise and Parmesan cheese; mix well. Pour over vegetables and toss. Serve immediately.
Nutrition Facts : Calories 407 calories, Fat 38g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 1237mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 9g protein.
ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD
This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.
Provided by adopt a greyhound
Categories Easy
Time 12h30m
Yield 1 large salad, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
- Marinate covered overnight. Just before serving add the cherry tomatoes.
Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5
ITALIAN BROCCOLI
This recipe is so easy and elegant. Red peppers and garlic really kick steamed brocolli up a notch. Serve with any pasta dish instead of a salad.
Provided by Simply Chris
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place the broccoli in a steamer basket.
- Steam over boiling water in a large covered saucepan for 3-5 minutes until bright green and crisp-tender.
- Transfer to large bowl.
- Saute the garlic, red pepper and shallots in a large skillet with the olive oil for 3 minutes.
- Remove from heat.
- Add the broccoli and mix well.
- Add the salt, black pepper, red-pepper flakes and Asiago cheese.
- Toss lightly.
Nutrition Facts : Calories 138, Fat 7.4, SaturatedFat 1, Sodium 53.8, Carbohydrate 16.2, Fiber 4.6, Sugar 3.9, Protein 5.3
ITALIAN LAYERED SALAD
Luscious layers of colorful veggies beg to be munched. This salad comes party-sized for those special occasions.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
- Mix mayonnaise and Italian dressing until well blended. Spread over vegetables. Sprinkle with cheese. Cover and refrigerate at least 2 hours until chilled or overnight. Sprinkle with parsley just before serving.
Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 210 mg
ITALIAN PASTA SALAD
Black olives, broccoli and peppers combine with zingy dressing to create this Italian-style pasta salad-a perennial picnic and potluck favorite.
Provided by My Food and Family
Categories Pasta
Time 2h20m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine all ingredients except dressing in large bowl.
- Add dressing; mix lightly.
- Refrigerate several hours.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
ZESTY BROCCOLI AND CAULIFLOWER SALAD
An easy broccoli and cauliflower tossed salad. Optional ingredients may include raisins or walnuts.
Provided by Deb
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.
Nutrition Facts : Calories 73.2 calories, Carbohydrate 4.9 g, Fat 5.6 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.6 g, Sodium 265.9 mg, Sugar 2.2 g
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