Judy Greenes Broccoli Salad Recipes

FAVORITE BROCCOLI SALAD

Favorite Broccoli Salad image

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

Ingredients

1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
1/2 cup raw sunflower seeds or slivered almonds
1/2 cup finely chopped red onion
1/2 cup grated sharp cheddar cheese (optional)
1/3 cup dried cranberries or dried tart cherries, chopped
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
1/4 teaspoon fine sea salt

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

JUDY GREENE'S BROCCOLI SALAD

JUDY GREENE'S BROCCOLI SALAD image

Categories Christmas Thanksgiving

Number Of Ingredients 7

Ingredients

Steam broccoli til crisp tender
bacon
avocado
dried cranberries
red onion
pecans
raspberry dressing

Steps:

toss together

BROCCOLI SALAD

Broccoli Salad image

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

Ingredients

1/2 cup golden or black raisins (or dried cranberries)
1/2 red onion, finely sliced
1/4 cup apple cider vinegar
4 teaspoons granulated sugar
Kosher salt (such as Diamond Crystal)
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 1/2 pounds broccoli (about 2 heads)
1 apple (any variety), cored and cut into ½-inch cubes
2 scallions, white and green parts, finely sliced
Kosher salt (such as Diamond Crystal) and black pepper
1/2 cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)
1 cup red or green grapes (optional), halved crosswise

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.

JUDY'S BROCCOLI SALAD

Judy's Broccoli Salad image

Make and share this Judy's Broccoli Salad recipe from Food.com.

Provided by MsPia

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 large broccoli
1 cup raisins
1 small onion, chopped fine
1/2 cup cubed cheddar cheese
3 -5 slices cooked bacon, crumbled
1 cup sunflower seeds
1 cup mayonnaise
1 tablespoon vinegar
1/4 cup sugar

Steps:

Soaked the raisins in water for 20 minutes, meanwhile chop the broccoli into very small pieces.
Mix it with the onions, cheddar cubes and bacon.
For the dressing mix mayo, vinegar and sugar all together.
Add raisins and sunflower seeds to broccoli mix.
Mix a little dressing at a time, you may not need to use all of it.

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