Italian Broccoli Salad Recipes

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ITALIAN BROCCOLI SALAD



Italian Broccoli Salad image

Serves 2 as a main, or 4 as a side

Provided by Buffy Ellen

Number Of Ingredients 11

1 large head broccoli (~480g, including the stalk)
1/2 red onion (1/2c diced)
1 red capsicum (1/2c diced1/2c parsley (chopped and packed))
6 sundried tomatoes
1/4 c kalamata olives (sliced)
3 medjoul dates (pitted & fined diced)
2 tbsp extra virgin cold-pressed olive oil
2 tsp balsamic vinegar
2 tsp apple cider vinegar
1 tsp coconut nectar
1/4 tsp sea salt

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



Quick Italian Broccoli Salad image

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

4 cups fresh broccoli florets
1 small red onion, sliced and separated into rings
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms
3/4 cup reduced-fat Italian salad dressing
1-1/2 cups halved cherry tomatoes

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



Italian Broccoli Salad image

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

2-1/2 pounds fresh broccoli
1 pound sliced bacon, cooked and crumbled
1 jar (5-1/4 ounces) sliced pimiento-stuffed olives, drained
1 cup sliced green onions
1 bottle (16 ounces) Italian salad dressing
1 cup mayonnaise
3/4 cup shredded Parmesan cheese

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



Italian Marinated Cauliflower and Broccoli Salad image

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

2 heads cauliflower, cut into small flowerets
1 bunch broccoli, cut into small flowerets
1 green pepper, chopped
2 stalks celery, chopped
1 (8 ounce) can mushrooms, drained and chopped
1 (16 ounce) can water chestnuts, drained and sliced
1 (16 ounce) can black olives, drained and chopped
1 (10 ounce) jar green olives, drained and chopped
1 (16 ounce) jar zesty Italian dressing
1 (2/3 ounce) package Good Seasonings Italian salad dressing mix (mixed with oil and vinegar)
1 pint cherry tomatoes

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



Italian Broccoli image

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

1 large head broccoli, cut into florets
2 tablespoons extra virgin olive oil
4 garlic cloves, thinly sliced
4 shallots, thinly sliced
1 sweet red pepper, sliced into rounds
1/4 cup asiago cheese, grated
salt and pepper
red pepper flakes

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



Italian Layered Salad image

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

6 cups bite-size pieces iceberg lettuce (1 pound)
1 bag (16 ounces) broccoli slaw (6 cups)
1 can (15 ounces) garbanzo beans, rinsed and drained
1/2 cup chopped red onion
1 medium red bell pepper, chopped (1 cup)
1 cup mayonnaise or salad dressing
1/2 cup creamy Italian dressing
1/4 cup shredded Asiago cheese (1 ounce)
2 tablespoons chopped fresh parsley

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



Italian Pasta Salad image

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

3 cups rotini pasta, cooked
2 cups small broccoli florets
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped red peppers
1/2 cup sliced red onions
1/2 cup pitted black olives
1 cup KRAFT Zesty Italian Dressing

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



Zesty Broccoli and Cauliflower Salad image

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

2 cups fresh broccoli florets
2 cups cauliflower, chopped
1 red onion, sliced in rings
½ cup zesty Italian dressing
¼ cup sunflower seeds

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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Top Asked Questions

How do you cook Broccoli for a salad?
Blanch the broccoli in boiling water for 1 minute. Drain and rinse with cold water. In a large bowl mix together mayonnaise, vinegar and sugar. Stir well. Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl.
What is broccoli pasta salad?
Please read our disclosure policy. Broccoli Pasta Salad is the perfect dish for a summer barbecue or a potluck dinner at any time of the year! Tender pasta, crisp fresh broccoli, red onion, cranberries, and smoky bacon are all tossed together with a rich creamy dressing to create a delightful and fresh salad everyone loves!
How do you make Broccoli with mayonnaise?
Instructions Blanch the broccoli in boiling water for 1 minute. In a large bowl mix together mayonnaise, vinegar and sugar. Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl. Refrigerate for at least 1 hour before serving. Store in the fridge for up to 2 days.
How many calories are in a bowl of broccoli salad?
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. 3/4 cup: 38 calories, 1g fat (0 saturated fat), 1mg cholesterol, 295mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 2g protein.

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