Rose Cove Broccoli Salad Recipes

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BROCCOLI SALAD



Broccoli Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 9

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Steps:

  • Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  • Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
  • In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
  • Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

BROCCOLI SALAD WITH LIGHTER CREAMY DRESSING



Broccoli Salad with Lighter Creamy Dressing image

RECIPE VIDEO ABOVE. Slicing the florets creates a larger surface area so the dressing tenderises the broccoli more effectively, so the broccoli is tender crisp rather than a harsh, raw bite. I also like to have plenty of dressing because dressing soaked florets is my favourite part, so rather than a mayo only dressing, I opt to make more of a lighter dressing with less mayo that's pourable and coats every piece of broccoli thoroughly. Less oil, more dressing, more flavourings!

Provided by Nagi

Time 15m

Number Of Ingredients 16

500 g/1 lb broccoli florets ((2 large heads, 22cm/9" diameter))
150 g/5oz bacon (, chopped then cooked until golden)
3/4 cup dried cranberries ((or raisins, sultanas or blueberries))
1/2 cup almond slivers
1/2 red onion (, finely sliced)
1/2 cup mayonnaise
3/4 cup Greek yoghurt or sour cream
1/4 cup / 65ml milk (, low fat)
1/4 cup / 65ml lemon juice ((or cider vinegar))
2 garlic cloves (, minced)
1 tsp each onion powder (, garlic powder, mustard powder)
1 tbsp sugar
1 1/2 tsp dried dill
1 tsp dried parsley
1 tsp salt
1/4 tsp finely ground pepper

Steps:

  • Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
  • Place in a bowl with remaining Salad ingredients.
  • Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
  • Pour all over Salad, toss well.
  • Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

Nutrition Facts : Calories 290 kcal, ServingSize 1 serving

ALYSON'S BROCCOLI SALAD



Alyson's Broccoli Salad image

Confirmed broccoli haters have changed their minds after tasting this salad. It is great for potlucks or buffet meals. Make a day or so before you wish to serve to meld the ingredients. I have used sugar substitutes for the white sugar and also used nonfat or low-fat mayonnaise and it still tastes great!

Provided by JJOHN32

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

10 slices bacon
1 head fresh broccoli, cut into bite size pieces
¼ cup red onion, chopped
½ cup raisins
3 tablespoons white wine vinegar
2 tablespoons white sugar
1 cup mayonnaise
1 cup sunflower seeds

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
  • Before serving, toss salad with crumbled bacon and sunflower seeds.

Nutrition Facts : Calories 558.5 calories, Carbohydrate 23.9 g, Cholesterol 30.8 mg, Fat 48.1 g, Fiber 3.9 g, Protein 12.9 g, SaturatedFat 7.6 g, Sodium 583.5 mg, Sugar 13.5 g

ROSE COVE BROCCOLI SALAD



Rose Cove Broccoli Salad image

I saw this at the Rose Cove restaurant in Ogunquit, ME, and I thought I would try to duplicate. However, the description of the RC version just says "and our special home-made dressing" so I am improvising with the dressing. It just sounded good to me! Cooking time is chilling time.

Provided by WorkingMom2three

Categories     Vegetable

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 8

4 cups broccoli florets
1/2 cup red onion, thinly sliced
3/4 cup pistachios, shelled
3/4 cup feta cheese, crumbled
1 cup mayonnaise
1 1/2 teaspoons stonewall kitchen habanero mango hot sauce
1 teaspoon stonewall kitchen country ketchup
1/2 teaspoon garlic, minced

Steps:

  • Blanch the broccoli florets, drain, and set aside.
  • To make the aioli, blend 1c mayonaise, 1.5 tsp stonewall kitchen habanero mango hot sauce, 1 tps stonewall kitchen country ketchup, and 1/2 tps minced garlic.
  • Combine the broccoli, onion, pistachios, feta cheese and aioli. Chill for 1 or more hours. Serve.

Nutrition Facts : Calories 184.8, Fat 14.4, SaturatedFat 3.4, Cholesterol 16.1, Sodium 324.8, Carbohydrate 11.1, Fiber 1.1, Sugar 3.1, Protein 4.7

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