BROCCOLI SALAD
Turn fresh broccoli into a delicious salad with this simple recipe. Gently toss broccoli with the easy-to-make dressing, cheddar, onion & bacon. Raisins optional.
Provided by Paula Deen
Categories potluck southern vegetables
Time 15m
Yield 6-8
Number Of Ingredients 9
Steps:
- Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets and stems into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins, and cheese. In a small bowl, combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently.
BROCCOLI SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
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.
BEST BROCCOLI SALAD EVER!
This is a delightful, cool, and crisp salad with healthy fruits, vegetables, and nuts that is a great accompaniment to any entree. It's a real favorite with anyone who tries it. This is a fun recipe as you can get creative with it. I have even made it with out the sunflower seeds, and it was still delicious.
Provided by Nancy Gibson
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 3h20m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
- Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
- Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.
Nutrition Facts : Calories 507.1 calories, Carbohydrate 27.5 g, Cholesterol 17.3 mg, Fat 43.1 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 373.5 mg, Sugar 20.6 g
EASY BROCCOLI SALAD
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
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.
SOUTHERN BROCCOLI AND CAULIFLOWER SALAD
Creamy Southern-inspired broccoli and cauliflower salad with a few extra ingredients. Delicious. Fantastic for a potluck.
Provided by Bob Butler
Categories Fruits and Vegetables Vegetables Cauliflower Fried
Time 1h5m
Yield 12
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels until cool enough to handle, then chop into small pieces.
- Place bacon in a very large bowl with broccoli, cauliflower, almonds, raisins, Cheddar cheese, red onion, and celery.
- Whisk together mayonnaise, sour cream, cream cheese, sugar, and lemon juice in a separate bowl until creamy. Pour over broccoli-cauliflower mixture; stir until well combined. Refrigerate until flavors have melded, at least 30 minutes.
Nutrition Facts : Calories 642.9 calories, Carbohydrate 37.5 g, Cholesterol 65.1 mg, Fat 50.5 g, Fiber 5.2 g, Protein 14.7 g, SaturatedFat 15.7 g, Sodium 503.9 mg, Sugar 24.1 g
BROCCOLI SALAD
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
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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- Place the broccoli in a large bowl. Add the bacon, cranberries, cheese, cherry tomatoes and pecans. Toss to combine. Set aside.
- Combine the mayonnaise, apple cider vinegar, salt, pepper, and sugar in a small bowl and whisk to combine.
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