Peggys Delicious Broccoli Salad Recipes

BROCCOLI SALAD WITH APPLES, WALNUTS, AND CRANBERRIES

Broccoli Salad with Apples, Walnuts, and Cranberries image

This broccoli salad with apples, walnuts, and cranberries is sweet, crunchy, and tangy. It's the perfect make-ahead side recipe since it doesn't get soggy and it makes a ton! Paleo, dairy free, gluten free, and vegetarian.

Provided by Elizabeth Lindemann

Categories Salad

Time 15m

Number Of Ingredients 10

Ingredients

1 cup mayonnaise
2 tablespoons honey
2 tablespoons apple cider vinegar
salt and pepper (to taste)
4 cups fresh broccoli florets (cut into small pieces)
1/2 cup dried cranberries
1 apple (unpeeled and diced)
1 cup walnuts (coarsely chopped)
1/2 cup diced red onion
1/4 cup chopped fresh parsley

Steps:

In the bottom of a large mixing bowl, whisk together mayonnaise, honey, apple cider vinegar, and salt and pepper until smooth.
Add the remaining ingredients; stir well to coat.

Nutrition Facts : Calories 265 kcal, Carbohydrate 21.2 g, Protein 5.5 g, Fat 19.3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 228 mg, Fiber 3.4 g, Sugar 10.6 g, ServingSize 1 serving

PEGGY'S BROCCOLI SALAD

Peggy's Broccoli Salad image

My mom Peggy lost 67.5 pounds on Weight Watchers and kept it off for over 10 years and was also a WW Leader. She was always looking for new ways to prepare foods so they were enjoyable and healthy. This salad fits the bill and therefore is named in her honor. You can certainly use real sugar or mayonnaise (in the same quantities as listed) but why waste the calories when the light/no sugar version tastes this good? No one at your table will notice anything is missing and they will probably ask you to make it again and again . . . And why not? Not only does it taste great, it is low in calories, and a great way to eat your veggies.

Provided by TSUalum93

Categories Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 bunches broccoli (Crowns can be substituted if you prefer just using the florets)
1 red onion
1/4 cup light mayonnaise
1/4 cup red wine vinegar
1/4 cup Splenda granular (sugar substitute)

Steps:

Cut up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid.
Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli.
In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions.
Cover the container securely with the lid and shake well.
The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving.
Enjoy.

PEGGY'S BROCCOLI SALAD

Peggy's Broccoli Salad image

This is a delicious Broccoli Salad, The recipe was given to me by my daughter Peggy. She has made it for family get togethers and pot lucks. Everyone seems to like it even people that doesn't care for broccoli. Sugar substitute can be used, also nonfat or low-fat mayonnaise and it still tastes great.I used less bacon, light mayonnaise and sliced almonds. Time does not include chilling time.

Provided by Barb G.

Categories Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

10 slices bacon (I used less bacon, 5 slices)
1 head fresh broccoli, cut into bite sized pieces
1/4 cup red onion, chopped
1/2 cup raisins
3 tablespoons white wine vinegar
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 cup mayonnaise (I used light mayonnaise)
1 cup sunflower seeds or 1 cup sliced almonds

Steps:

Place bacon in a large, deep skillet.
Cook over medium heat until evenly brown.
Remove bacon to paper towel,cool.
Crumble bacon and set aside.
In a medium bowl, combine broccoli,onion and raisins.
In a small bowl, whisk together the vinegar, sugar and mayonnaise.
Pour over broccoli mixture, and toss until well mixed.
Refrigerate at least two (2) hours.
Before serving, Toss salad with crumbled bacon and nuts.
Enjoy.

Nutrition Facts : Calories 528.3, Fat 42.2, SaturatedFat 8.9, Cholesterol 35.9, Sodium 607.7, Carbohydrate 30.7, Fiber 4, Sugar 15.2, Protein 11.3

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

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