Broccoli Floret Salad With Artichokes Recipes

MEDITERRANEAN LOW CARB BROCCOLI SALAD

Mediterranean Low Carb Broccoli Salad image

This Mediterranean Low Carb Broccoli Salad is a super easy, healthy and protein packed side dish for dinner or a potluck! It's made with Greek yogurt and you won't even miss the mayo!

Provided by Taylor Kiser

Time 25m

Number Of Ingredients 16

Ingredients

5 Cups Broccoli,, cut into small florets (380g)
1/2 Cup Artichoke hearts marinated in olive oil,, sliced
1/2 Cup Sun-dried tomatoes in olive oil, , roughly chopped (75g) (oil squeezed out)
1/2 Cup Pitted Kalamata olives,, halved
1/3 Cup Red onion,, diced
1/4 Cup Roasted salted sunflower seeds
2 Cups Plain, non-fat Greek yogurt
Zest and juice of 1 large lemon
4 1/2 tsp Monkfruit, (or granulated sweetener of choice)
1 3/4 tsp Dried oregano
1 1/2 tsp Fresh garlic,, minced
1 1/2 tsp Dried ground basil
1 1/2 tsp Dried ground thyme
1 tsp Sea salt
Pepper
2 Tbsp Oil from the jar of sun-dried tomatoes

Steps:

In a large bowl, mix together ALL of the salad ingredients.
In a medium bowl, stir together all of the dressing ingredients,
Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
DEVOUR!

Nutrition Facts : Calories 182 calories, Carbohydrate 14.7 grams carbohydrates, Cholesterol 2.5 milligrams cholesterol, Fat 12.4 grams fat, Fiber 3.6 grams fiber, Protein 5.9 grams protein, SaturatedFat 0.9 grams saturated fat, ServingSize 1 grams, Sodium 365 grams sodium, Sugar 5.9 grams sugar, UnsaturatedFat 4.6 grams unsaturated fat

CRUNCHY BROCCOLI SALAD WITH ARTICHOKES AND OLIVES

Crunchy Broccoli Salad With Artichokes and Olives image

So simple, but the taste is divine. This is a great side dish for the holidays. Also great for something different for potlucks.

Provided by Aunt Suzy

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 bunch fresh broccoli
1 (8 ounce) jar marinated artichoke hearts (reserve juice)
1/2 cup sliced pimento-stuffed green olives
1/2 cup good quality mayonnaise
salt and pepper

Steps:

Peel tough layer from broccoli stems and dice broccoli stems and florets into about 3/8" squares.
Chop marinated artichoke hearts into similar size as broccoli.
Combine broccoli, olives, artichoke hearts in a bowl and toss with mayonnaise and a couple of tablespoons of the reserved artichoke marinade.
Add salt and pepper to taste.
Serve chilled. Stir well before serving.

Nutrition Facts : Calories 105.9, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 187.7, Carbohydrate 11.1, Fiber 3, Sugar 2, Protein 2.2

BROCCOLI SALAD

Broccoli Salad image

Fresh broccoli florets team up with crunchy smoked almonds, sweet cranberries, sharp cheddar cheese, and salty bacon in this lightly dressed side dish.

Categories Fourth of July spring Summer tailgate salad side dish

Time 15m

Yield 8-10 servings

Number Of Ingredients 10

Ingredients

1 c. mayonnaise
3 tbsp. apple cider vinegar
3 tbsp. granulated sugar
1 tsp. ground black pepper
8 c. small broccoli florets
1 c. dried cranberries
1 c. shredded sharp cheddar cheese
1 c. smoked almonds, chopped
6 slices bacon, cooked and crumbled
1/4 c. chopped red onion

Steps:

For the dressing: Whisk together the mayonnaise and vinegar in a large bowl until smooth. Stir in sugar and pepper until combined and set aside.
For the salad: Add the broccoli florets to dressing mixture; stir together to combine. Add the cranberries, cheese, almonds, bacon, and red onion; stir to combine.
Refrigerate at least 1 hour or up to 3 days before serving.

ZESTY BROCCOLI AND ARTICHOKES

Zesty Broccoli and Artichokes image

We grow a lot of broccoli in our garden, so I've experimented with different ways to prepare it. It tastes very good and is good for you.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups water
4 cups fresh broccoli florets
2 garlic cloves, minced
1 tablespoon olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon hot pepper sauce
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

Steps:

In a saucepan, bring water to a boil. Add broccoli; cook, uncovered, for 2 minutes. Drain and set aside., In a skillet, saute garlic in oil until tender. Add the artichokes and saute for 2 minutes. Add broccoli, salt, pepper and pepper sauce; saute 3 minutes longer or until broccoli is tender. Remove from the heat; sprinkle with lemon juice and Parmesan.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 308mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

CRUNCHY FLORET SALAD

Crunchy Floret Salad image

This pretty combination always gets rave reviews when Mom serves it. She fixes it the night before so that the creamy sweet dressing marinates the vegetables.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

3 cups fresh broccoli florets
1-1/2 cups fresh cauliflowerets
1/2 pound sliced bacon, cooked and crumbled
1 cup mayonnaise
2 to 3 tablespoons sugar
2 tablespoons cider vinegar
1/4 teaspoon salt
1-1/2 cups shredded cheddar cheese

Steps:

In a large bowl, combine the broccoli, cauliflower and bacon. In a small bowl, whisk the mayonnaise, sugar, vinegar and salt. Pour over salad and mix well. Cover and refrigerate until serving. Stir in the cheese.

Nutrition Facts : Calories 354 calories, Fat 33g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 513mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 9g protein.

BROCCOLI-CAULIFLOWER FLORET SALAD

Broccoli-Cauliflower Floret Salad image

Colorful and crunchy, this crowd-pleasing salad can be made a day in advance. Everyone likes little zip in its creamy dressing. Sometimes I add diced green and red pepper to the mixture or throw in a little celery. -Denise Elder, Hanover, Ontario

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 25 servings (2/3 cup each).

Number Of Ingredients 11

Ingredients

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
3 medium red onions, halved and sliced
2 cups mayonnaise
1 cup sour cream
1/4 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
3 teaspoons dill weed
2 teaspoons salt
Dash Louisiana-style hot sauce

Steps:

In a large bowl, combine the broccoli, cauliflower and onions. In another large bowl, combine the remaining ingredients. Pour over vegetables; toss to coat. Cover and refrigerate for 4 hours before serving.

Nutrition Facts : Calories 52 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 369mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.

BROCCOLI WITH ARTICHOKE HEARTS

Broccoli With Artichoke Hearts image

Make and share this Broccoli With Artichoke Hearts recipe from Food.com.

Provided by Rita1652

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 head broccoli, cut into flowerets
1/2 teaspoon olive oil
1 pinch dried hot pepper flakes
3 garlic cloves, minced
1 (6 ounce) jar marinated artichoke hearts, drained and halved
1 lime, juice of

Steps:

Bring a small amount of water to boil and steam flowerets until bright green and crisp-tender,about 5 minutes.
Plunge into cold water to stop cooking, drain and set aside.
Heat oil in skillet over medium heat.
Add hot peppers and garlic and cook 1 minute.
Stir in artichoke hearts and cook about 3 minutes, remove from heat and stir in broccoli and lemon juice.
Transfer to serving bowl and serve immediately.

Nutrition Facts : Calories 85.5, Fat 1.3, SaturatedFat 0.2, Sodium 76.5, Carbohydrate 16.9, Fiber 7.7, Sugar 3.2, Protein 5.7

BAKED BROCCOLI-AND-ARTICHOKE SHELLS

Baked Broccoli-and-Artichoke Shells image

When it comes to pairing up with artichokes, why should spinach get to have all of the fun? In this weeknight-friendly pasta bake, broccoli is the green machine responsible for adding that extra boost of vitamin C and fiber. But truth be told, it's the creamy cheddar cheese sauce and smoky bacon folded in before baking that makes this dish an all-around crowd-pleaser.

Provided by Riley Wofford

Categories Food & Cooking Ingredients Pasta and Grains

Time 45m

Number Of Ingredients 11

Ingredients

8 ounces medium pasta shells
Kosher salt and freshly ground pepper
10 ounces broccoli, stalks peeled and sliced, florets separated
1/2 cup panko
1 cup grated Parmigiano-Reggiano
3 ounces thick-cut bacon, cut into 1/2-inch pieces
2 tablespoons unsalted butter
1/3 cup unbleached all-purpose flour
3 1/2 cups whole milk
1 cup grated sharp white cheddar
1 can (14 ounces) quartered artichoke hearts, drained

Steps:

Preheat oven to 425°F. Cook pasta in a pot of salted boiling water 4 minutes. Add broccoli and cook 2 minutes more; drain. Combine panko and 2 tablespoons Parmigiano.
In a saucepan, cook bacon over medium heat until crisp, 4 to 5 minutes. Transfer to paper towels. Add butter to pan; melt. Whisk in flour; cook 1 minute. Slowly whisk in milk. Bring to a simmer; cook, whisking, until thickened slightly, about 4 minutes. Stir in remaining Parmigiano, cheddar, artichokes, broccoli, pasta, and bacon; season to taste.
Transfer mixture to a 2-quart baking dish. Sprinkle with panko mixture. Bake until golden and bubbling, about 20 minutes. Let cool slightly before serving.

BROCCOLI FLORET SALAD WITH ARTICHOKES

Broccoli Floret Salad with Artichokes image

Taste this tangy Broccoli Floret Salad with Artichokes! Marinate the broccoli florets in dressing and add some feta cheese for the perfect party side dish!

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 9 servings

Number Of Ingredients 7

Ingredients

1 pkg. (12 oz.) broccoli florets (5 cups), blanched
2 cups grape tomatoes, cut in half
1 can (14 oz.) quartered artichoke hearts, drained
1 pkg. (4 oz.) crumbled feta cheese
1/2 cup slivered red onions
1/2 cup sliced Kalamata olives
1/2 cup KRAFT Italian Roasted Red Pepper Dressing

Steps:

Combine ingredients.
Refrigerate 3 hours.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

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