Best 4 Broccoli Salad Jans Recipes
Indulge in a symphony of flavors with our delectable broccoli salad recipes, a refreshing and crunchy side dish perfect for any occasion. From the classic and timeless to the unique and innovative, our curated collection offers a diverse range of options to suit every palate. Whether you prefer a creamy and tangy dressing or a light and zesty vinaigrette, we have something for everyone. Discover the perfect balance of textures and flavors as you explore our broccoli salad recipes, featuring an array of fresh ingredients such as crisp broccoli florets, crunchy bacon, tangy red onion, and creamy mayonnaise. Embark on a culinary journey and elevate your next meal with our delightful broccoli salad creations.
Check out the recipes below so you can choose the best recipe for yourself!
SOUPLANTATION'S JOAN'S BROCCOLI MADNESS SALAD (SWEET TOMATOES)
I had this at a chain salad bar style restaurant in FL called Sweet Tomatoes and found it online. Souplantation is another name for the chain. It was yummy. I make bacon in the microwave to save time and for easy clean up. If you use precooked bacon bits, this is a no-cook recipe. I think freshly crisped bacon is best but the other will do.
Provided by Oolala
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
- About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
- Serve on chilled salad dishes.
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.
JAN'S BROCCOLI SALAD
Make and share this Jan's Broccoli Salad recipe from Food.com.
Provided by JRuiz
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together and make the night before.
Nutrition Facts : Calories 1508.1, Fat 101.2, SaturatedFat 28.9, Cholesterol 137.4, Sodium 2082.2, Carbohydrate 130, Fiber 10.1, Sugar 88.3, Protein 31.4
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.
Tips:
- For the best flavor, use fresh, crisp broccoli. Avoid broccoli that has yellowed or wilted.
- Cut the broccoli florets into bite-sized pieces. This will help them cook evenly and absorb the dressing better.
- Blanch the broccoli florets in boiling water for 2-3 minutes, then immediately transfer them to an ice bath. This will help them retain their bright green color and crisp texture.
- Use a variety of vegetables in your salad. This will add color, texture, and flavor. Some good options include: red onion, celery, carrots, cucumbers, and tomatoes.
- Make the dressing ahead of time and let it chill in the refrigerator for at least 30 minutes. This will allow the flavors to meld together.
- Toss the salad gently to combine all of the ingredients. Avoid over-mixing, as this can make the salad soggy.
- Serve the salad immediately or store it in the refrigerator for up to 3 days.
Conclusion:
Broccoli salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and refreshing flavor, broccoli salad is sure to be a hit at your next gathering.
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