FAVORITE BROCCOLI SALAD
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg
JACKIE'S BROCCOLI SALAD
Make and share this Jackie's Broccoli Salad recipe from Food.com.
Provided by WiGal
Categories Onions
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Slightly steam the broccoli.
- Put steamed broccoli, onion, and grapes into medium sized serving bowl.
- In a small bowl, mix together the mayonnaise and honey.
- Gently stir the dressing mixture into the broccoli mixture.
- Chill until serving time.
- Gently stir in bacon and sunflower seeds just before serving.
Nutrition Facts : Calories 244.3, Fat 15.2, SaturatedFat 3.1, Cholesterol 13.2, Sodium 254.1, Carbohydrate 25.9, Fiber 1, Sugar 17.5, Protein 4.6
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.
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.
More about "jackies broccoli salad recipes"
OUR 15 BEST BROCCOLI SALAD RECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Fresh Broccoli Salad. "Very tasty salad. Sweet like a coleslaw," says DESERTGTX.
- Broccoli Salad with Red Grapes, Bacon, and Sunflower Seeds. "Best broccoli salad ever," raves Michelle. "I was hoping for leftovers, but my husband cleaned out the bowl!
- Alyson's Broccoli Salad. "This stuff is awesome," says RS500. "I didn't like raw broccoli before now, but now this is my favorite vegetable dish."
- Bodacious Broccoli Salad. "I have used this recipe for two years now and we love it," says Nancy L. "I use a blend of Colby-Jack shredded cheese and black pepper to taste."
- Broccoli and Ramen Noodle Salad. "This is an excellent salad to bring to potlucks, summer games, or a light salad with a sandwich at home," says Jackie.
- Tortellini Bacon Broccoli Salad. "This is an excellent pasta salad that is great to make for the week ahead or to bring to potlucks," says MostAwesomeChefEver.
- Broccoli Coleslaw. "I am excited to find this delicious recipe," says jessicachappell. "It is unique—a coleslaw sort of deal without the traditional cabbage and mayonnaise."
- Broccoli Mango Salad. "I was intrigued by the unusual ingredients in this recipe and skeptical that it would work. Well, it did! This is a visually beautiful broccoli salad and tastes good as well.
- Garlic Broccoli Salad. "I made a loose interpretation of this recipe because of ingredient limitations," lxpetrick says. "One thing that I did pretty different was that I fried the peanuts and the spices together, which I think helped boost the flavor issue.
- Broccoli Salad with Margarita Dressing. "This is a light and refreshing salad. The dressing totally made it for my husband and I. I did let the ingredients marinate before serving," Molly says. "
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