BROCCOLI PASTA SLAW
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 3 to 5 servings
Number Of Ingredients 10
Steps:
- Cook pasta in boiling salted water until al dente. Cool.
- Add pasta, broccoli slaw, slivered almonds and dried cranberries to a large bowl. In a separate bowl, whisk together yogurt, mayonnaise, cider vinegar, sugar, cayenne, and salt and pepper. Add the dressing to the broccoli and stir to combine. Season with salt and pepper.
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.
TANGY BROCCOLI SALAD
Discover this Tangy Broccoli Salad from My Food and Family that's sure to please everyone. The zip in Tangy Broccoli Salad comes from a sweet and sour dressing.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Mix first 3 ingredients until blended.
- Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.4684 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MARVELOUS BROCCOLI SALAD!
Make and share this Marvelous Broccoli Salad! recipe from Food.com.
Provided by Christine
Categories Vegetable
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients for salad.
- Combine dressing ingredients.
- Add to salad just before serving and toss.
BROCCOLI ALMOND SALAD
This colorful broccoli almond salad is easy to make in advance. Add the nuts and bacon just before serving so they stay nice and crunchy. —Margaret Garbade, Tulsa, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces., In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving., Just before serving, sprinkle with almonds and bacon.
Nutrition Facts : Calories 236 calories, Fat 17g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 180mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 3g fiber), Protein 3g protein.
TONI'S GARDEN SALAD
I got this recipe off a dear friend in Hawaii. This is an awesome salad - great by itself or as a side dish.
Provided by Color Guard Mom
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean all the veggies and cut up as desired. Use the amounts you'd like in your salad.
- Variations:.
- Avocado, peeled and sliced.
- Provolone cheese, sliced and cut up.
- Monterey and Cheddar Cheese, sliced and cut up.
- Broccoli, cut up into bite size pieces.
- Green Peppers, sliced.
- Green Onions, chopped.
- White Onions, diced.
- Turkey Breast, sliced and cut up.
- Honey Ham, sliced and cut up.
- Top with croutons and your favorite dressing!
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.
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
TONI MYER'S BROCCOLI SALAD
Steps:
- Toni puts the salt in a little hot water to dissolve it and then adds more cool water to pour over the broccoli. Store in frig. until ready to make up the salad. You don't want the broccoli warm at all. The red pepper is to add color, so just as long as it's not green is fine. Something that I found helpful was to add the main ingredients (about half into bowl then add part of the raisins and sunflower seeds or almonds. After adding the rest of the main ingredients, add the rest of the raisins and seeds and stir in just a little. The raisins and seeds will want to settle in the bottom, so make it a little more difficult for them to do that. I have made it before without the noodles. For a single recipe, 8 oz. is fine. This recipe is not an exact recipe as the amount of broccoli you're adding won't be exact each time, so adjust your dressing accordingly.
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