Rawbroccolisalad 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.

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

Ingredients

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.

RAW BROCCOLI SALAD

Raw Broccoli Salad image

This is the BEST broccoli salad ever. And believe me when I say that. This is my grandmother's recipe. I make this for potlucks and I am always stopped multiple times for the recipe and lots of compliments.

Provided by Eyemadreamer

Categories Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

2 bunches broccoli (florets cut small)
1/4 cup red onion, finely chopped
1/4 cup cashews, coarsely chopped
1/2 cup craisins
1/2 lb crisply fried bacon, cooled & finely broken
1 cup mayonnaise
1/2 cup sugar
4 tablespoons apple cider

Steps:

Whisk together the dressing ingredients well and set aside.
Toss everything else together and pour dressing over salad.
Cool in fridge for an hour.
Note. I use a 9x13 glass dish for this recipe.

Nutrition Facts : Calories 554, Fat 31.9, SaturatedFat 7.6, Cholesterol 52.9, Sodium 1300.2, Carbohydrate 50.8, Fiber 6.1, Sugar 29.7, Protein 21.5

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.

BROCCOLI SALAD

Broccoli Salad image

It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.

Provided by Hetty McKinnon

Categories lunch, weeknight, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup golden or black raisins (or dried cranberries)
1/2 red onion, finely sliced
1/4 cup apple cider vinegar
4 teaspoons granulated sugar
Kosher salt (such as Diamond Crystal)
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 1/2 pounds broccoli (about 2 heads)
1 apple (any variety), cored and cut into ½-inch cubes
2 scallions, white and green parts, finely sliced
Kosher salt (such as Diamond Crystal) and black pepper
1/2 cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)
1 cup red or green grapes (optional), halved crosswise

Steps:

Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

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