Spiced Broccoli And Cauliflower Salad Recipes

AFRICAN-SPICED BROCCOLI-AND-CAULIFLOWER SALAD

Steps:

• Steam first 3 ingredients, covered, 2 minutes.
• Rinse broccoli mixture under cold water; drain well.
• Combine salt and next 5 ingredients (salt through crushed red pepper) In a small skillet; cook over medium heat 2 minutes or until lightly browned; stirring constantly.
• Combine spice mixture, soy sauce, sour cream, vinegar and honey in a bowl; stir well.
• Add broccoli mixture; toss well to coat.
• Stir in green onions just before serving.

SPICED BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Steam the broccoli, cauliflower and carrots for 2 minutes, then rinse well under cold water to stop the cooking. Drain well.
• Combine salt and next 5 ingredients in a small skillet; cook over medium heat, stirring constantly for 2 minutes. Do not let the spices burn!
• Combine the spice mixture, sour cream, cider vinegar and honey in a bowl and stir well.
• Add broccoli mixture and toss well to coat all the veggies.
• Stir in green onions just before serving.

PARMESAN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
• Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
• Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

BROCCOLI-CAULIFLOWER SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
• In a medium sized salad bowl, layer in order the broccoli, cauliflower, eggs, cheese and bacon.
• Prepare the dressing by whisking together the mayonnaise, sugar and vinegar. Drizzle dressing over top and serve.

MARINATED BROCCOLI-CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

ZESTY BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

SPICY BROCCOLI-MANGO SALAD

Steps:

• Lightly spray 8-inch skillet with cooking spray. Add sugar and ground red pepper; mix well. Stir in pecans. Cook over low heat, stirring occasionally, until sugar mixture is melted and pecans are coated. Remove from heat; set aside to cool.
• In small bowl, mix dressing ingredients with wire whisk until smooth. In large bowl, mix salad ingredients.
• Add dressing to salad; toss gently to mix. Just before serving, stir in pecans. Cover and refrigerate any remaining salad.

BROCCOLI AND CAULIFLOWER SALAD

Steps:

• In a small bowl, combine mayonnaise, sugar, Parmesan cheese, vinegar, onion and raisins; refrigerate several hours or overnight. Just before serving, combine broccoli, cauliflower, water chestnuts, bacon and almonds in a large bowl. Pour dressing over and toss to coat.