Walmart Broccoli Salad Recipes

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BROCCOLI CHEDDAR PASTA SALAD (WALMART COPYCAT RECIPE)



Broccoli Cheddar Pasta Salad (Walmart Copycat Recipe) image

Copycat version of Walmart's Broccoli Cheddar Pasta Salad. Tastes just like the original!

Provided by Bernadette

Categories     Salad

Time 25m

Number Of Ingredients 7

12 ounces tri-colored veggie rotini pasta ((1 box))
1 medium head broccoli (chopped into small florets)
1 medium red onion (diced fine)
2 cups mild cheddar cheese (shredded)
2 cups mayonnaise
1/2 cup sugar
2 tablespoons apple cider vinegar

Steps:

  • Cook pasta according to package directions, with a few drops of olive oil and dashes of salt in the water to keep the pasta from sticking. Drain and rinse under cold water until cool and set aside in a large bowl.
  • Wash the broccoli well and chop into small florets. Chop the onion fine, and mix the broccoli and onions with the pasta. Add the cheddar cheese to the pasta mixture, mix well.
  • In a medium bowl, whisk together the mayonnaise, sugar, and apple cider vinegar well. Pour the mixture over the top of the pasta, broccoli and onions, and stir to combine. Refrigerate until ready to serve.

Nutrition Facts : Calories 725 kcal, Carbohydrate 51 g, Protein 15 g, Fat 52 g, SaturatedFat 12 g, Cholesterol 53 mg, Sodium 564 mg, Fiber 4 g, Sugar 17 g, ServingSize 1 serving

EASY BROCCOLI SALAD



Easy Broccoli Salad image

After sampling this broccoli salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great everytime. -Sara Sherlock, Pork Alice, British Columbia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1-1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
1/4 cup finely chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar

Steps:

  • In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 420 calories, Fat 35g fat (13g saturated fat), Cholesterol 63mg cholesterol, Sodium 585mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 15g protein.

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

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.

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