Broccoli Salad With Lemon Vinaigrette Recipes

BROCCOLI SALAD WITH LEMON VINAIGRETTE

Broccoli Salad with Lemon Vinaigrette image

I'm always trying to find different side dishes and I love anything lemon.

Provided by Sheri Mullins

Time 1h

Number Of Ingredients 14

Ingredients

DRESSING:
2 Tbsp white wine vinegar
1 lemon, zested
1/2 lemon, juiced
2 Tbsp dijon mustard
1 tsp sea salt
1/2 tsp black pepper
1/4 c extra virgin olive oil
dash(es) red pepper flakes
SALAD:
1 lb broccoli, trimmed of stalk, rinsed, and thinly sliced
8 oz yellow, orange or red cherry tomatoes (or grape), a combination is nice
1/4 c fresh basil, julienned
1/4 c walnut pieces, toasted

Steps:

1. Combine the ingredients for the dressing up to and including olive oil.
2. Whisk in the olive oil until emulsified
3. Place the sliced broccoli in a serving dish. Add red pepper flakes to dressing and pour in the dressing and toss together until the broccoli is coated. Refrigerate for roughly an hour.
4. Meanwhile, toast nuts in skillet over medium heat.
5. Slice the tomatoes in half
6. Remove the broccoli from the fridge. Add the cherry tomatoes and julienned basil and gently toss to combine
7. Season with salt and pepper to taste.
8. Sprinkle with toasted walnuts.

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE

Broccoli Salad With Fresh Herb Vinaigrette image

I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!

Provided by Choppin_Broccoli

Categories Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large head broccoli floret, cleaned and separated
broccoli stem, if desired peeled and sliced thinly
1/3 red bell pepper, sliced thinly
1/3 yellow bell pepper, sliced thinly (or use orange bell pepper)
1/2 cup red onion, sliced thinly
12 ounces mini bella mushrooms, halved
2 ounces mozzarella cheese, shaved
1/2 cup red wine vinegar
3 whole garlic cloves, peeled
1/4 cup fresh parsley
1/3 cup fresh basil leaf
1/2 teaspoon sugar
fresh ground black pepper
salt
3/4 cup olive oil

Steps:

Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
Add oil and blend quickly.
Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

Nutrition Facts : Calories 295.2, Fat 29.4, SaturatedFat 5, Cholesterol 7.5, Sodium 65.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.3, Protein 4.4

BROCCOLI SALAD WITH FETA

Broccoli Salad With Feta image

Make and share this Broccoli Salad With Feta recipe from Food.com.

Provided by Shannon 24

Categories Vegetable

Time 17m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 cups broccoli, raw bite size pieces
1/2 cup red onion, chopped
1/4 cup sunflower seeds
1/2 cup raisins
1/2 cup feta cheese
1/2 cup low-fat plain yogurt
1/2 cup light mayonnaise
1 1/2 tablespoons sugar
1 tablespoon lemon juice
salt
pepper

Steps:

Mix the first five ingredients in a bowl.
Combine the the last nine ingredients to form the dressing.
Add to broccoli mixture.
Cover and refrigerate for 2 hours before serving.
Enjoy!

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