Best 4 Broccoli Salad Small Batch Recipes

**Broccoli Salad: A Refreshing and Versatile Dish for Any Occasion**

Broccoli salad is a delightful and versatile dish that combines the goodness of broccoli with a variety of other ingredients to create a refreshing and flavorful meal. It's perfect for potlucks, picnics, and backyard barbecues, and can be easily customized to suit your taste preferences. Whether you prefer a classic broccoli salad with a creamy mayonnaise dressing, or a lighter version with a tangy vinaigrette, there's a recipe here that will satisfy your cravings. With variations like bacon-ranch broccoli salad, avocado broccoli salad, and Asian broccoli salad, you'll find plenty of options to choose from. So, gather your ingredients, get ready to explore the world of broccoli salads, and enjoy a delicious and nutritious dish that's sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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

BROCCOLI SALAD (SMALL BATCH)

Broccoli Salad (Small Batch) image

Being the only person in my house that likes broccoli salad, this recipe fits the bill. Very simple - most of the prep time is refrigeration time.

Provided by Misa3446

Categories Vegetable

Time 2h5m

Yield 2 cups, 2-3 serving(s)

Number Of Ingredients 8

Ingredients

2 cups broccoli florets
2 slices bacon, cooked and crumbled
3 tablespoons dried cranberries
1 tablespoon sunflower seeds
1/3 cup mayonnaise (low-fat works just fine)
4 teaspoons sugar
2 teaspoons white vinegar
1/3 cup shredded cheddar cheese

Steps:

Start off by making the dressing. In a small mixing bowl, whisk together the mayonnaise, sugar, and vinegar. Mix until the sugar is completely dissolved, and the dressing is smooth.
Toss in the remaining ingredients. Keep the bowl covered, and refrigerate for at least 2 hours. Stir the salad again, before serving.

BROCCOLI SALAD

Broccoli Salad image

Fresh broccoli florets team up with crunchy smoked almonds, sweet cranberries, sharp cheddar cheese, and salty bacon in this lightly dressed side dish.

Categories Fourth of July spring Summer tailgate salad side dish

Time 15m

Yield 8-10 servings

Number Of Ingredients 10

Ingredients

1 c. mayonnaise
3 tbsp. apple cider vinegar
3 tbsp. granulated sugar
1 tsp. ground black pepper
8 c. small broccoli florets
1 c. dried cranberries
1 c. shredded sharp cheddar cheese
1 c. smoked almonds, chopped
6 slices bacon, cooked and crumbled
1/4 c. chopped red onion

Steps:

For the dressing: Whisk together the mayonnaise and vinegar in a large bowl until smooth. Stir in sugar and pepper until combined and set aside.
For the salad: Add the broccoli florets to dressing mixture; stir together to combine. Add the cranberries, cheese, almonds, bacon, and red onion; stir to combine.
Refrigerate at least 1 hour or up to 3 days before serving.

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.

Tips:

Choose fresh, crisp broccoli. This will ensure that your salad is crunchy and flavorful.
Cut the broccoli into small florets. This will help them cook evenly and absorb the dressing better.
Blanch the broccoli briefly. This will help to preserve its bright green color and crisp texture.
Use a variety of toppings. This will add flavor and texture to your salad. Some good options include bacon, cheese, nuts, and seeds.
Make the dressing ahead of time. This will allow the flavors to meld together and develop.
Serve the salad chilled. This will help to keep the broccoli crisp and refreshing.

Conclusion:

Broccoli salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With its bright colors and flavors, broccoli salad is sure to be a hit at your next gathering.