Moms Broccoli Green Olive Salad Recipes

ROASTED BROCCOLI AND GRAPE SALAD

Steps:

• For the salad: Preheat the oven to 425 degrees F.
• Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes.
• Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes.
• For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl.
• For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.

CAULIFLOWER, BROCCOLI, OLIVE SALAD WITH A PARMESAN DRESSING

Steps:

• Dressing -- In a small bowl, mix the milk, mayo, parmesan, lemon juice, worcestershire, parsley, salt and pepper. Refrigerate until ready for use.
• Bacon -- In a small sauce pan over medium heat, saute the bacon until crispy and brown. Remove to a plate lined with a paper towel to drain. Keep for later.
• Vegetables -- Bring a large pot of water to a medium rolling boil. Salt well. Add the broccoli and cook 3-4 minutes until slightly tender, not soft. We are just blanching them. Remove and immediately immerse to a bowl filled with ice water and ice cubes. You want to stop the cooking process and keep the bright green color. Remove after a minute or so and let drain on a paper towel lined plate.
• Do the same for the cauliflower. Again, drain well.
• Salad -- Now I prefer this salad room temperature or even warm, but you can easily serve this chilled. You can warm up the vegetables right in the microwave for just a minute or so, or you them as soon as they are blanched, or even just served them chilled. Either way, they are all equally as good.
• Finish -- Just toss the broccoli, cauliflower, olives, fennel and onion in a medium size bowl, and mix to combine. Then add in a little dressing at a time until you reach the consistency you prefer. Some like it more creamy than others, so just add as much dressing as you like.
• Serve -- Just garnish with the bacon and you can also add fresh grated parmesan if you want.
• ENJOY!

BEST EVER BROCCOLI SALAD

Steps:

• Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
• Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
• (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
• Toss the dressing with the rest of the salad ingredients and stir.
• Dressing can be added at the last minute if desired.

FAVORITE BROCCOLI SALAD

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.

MINNESOTA BROCCOLI SALAD

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel and chop once cold.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until bright green and just tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the broccoli is cold, drain well and set aside.
• Combine the red onion, hard-cooked eggs, green olives, pimentos, mayonnaise, mustard powder, salt, celery seed, and dill in a mixing bowl. Stir in the drained cooked broccoli. Refrigerate overnight for best flavor.

MOM'S BROCCOLI SALAD

Steps:

• Cut florets from broccoli.
• Add all ingredients to large bowl.
• Mix together and refrigerate overnight.

MOM'S BROCCOLI & GREEN OLIVE SALAD

Steps:

• Mix broccoli, bacon and green olives together.
• Mix in enough mayo to hold the above ingredients together.
• Gently mix in the eggs, adding more mayo to hold all ingredients together.
• We serve this on lettuce leaves.