Minnesota Broccoli Salad Recipes

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MINNESOTA BROCCOLI SALAD



Minnesota Broccoli Salad image

No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.

Provided by Doughgirl8

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 8h40m

Yield 6

Number Of Ingredients 10

3 eggs
1 pound broccoli, chopped
¼ cup finely chopped red onion
1 cup green olives, sliced
1 (4 ounce) jar diced pimentos, drained
¾ cup mayonnaise
1 teaspoon dry mustard powder
½ pinch salt, or to taste
½ teaspoon celery seed
1 tablespoon chopped fresh dill

Steps:

  • Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
  • Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

Nutrition Facts : Calories 296.8 calories, Carbohydrate 8.2 g, Cholesterol 103.4 mg, Fat 27.9 g, Fiber 2.7 g, Protein 6.3 g, SaturatedFat 4.4 g, Sodium 792.7 mg, Sugar 2.6 g

EASY BROCCOLI SALAD



Easy Broccoli Salad image

After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar

Steps:

  • In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

MINNESOTA WILD RICE SALAD



Minnesota Wild Rice Salad image

Everyone thinks this is one of my best salads because it features wild rice-a major crop in my home state of Minnesota. Cashews give a subtle nutty flavor.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8-10 servings.

Number Of Ingredients 10

6 cups water
3/4 cup uncooked wild rice
3/4 teaspoon salt, divided
2-1/2 cups cubed cooked chicken
1 can (8 ounces) pineapple chunks, drained and halved
2 cups sliced celery
1-1/2 cups seedless grapes, halved
3/4 cup mayonnaise
1/2 cup chutney
3/4 cup cashew pieces

Steps:

  • In a medium saucepan, bring water to a boil. Add rice and 1/4 teaspoon salt. Cover tightly and simmer for 50 minutes. Cool; drain if necessary. In a large bowl, combine rice, chicken, pineapple, celery, grapes, mayonnaise, chutney and remaining salt. Cover and chill until ready to serve; toss with cashews.

Nutrition Facts :

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