Best 3 Broccoli Salad With Fresh Herb Vinaigrette Recipes
Broccoli salad is a refreshing and versatile dish that can be enjoyed as a main course or a side dish. It is typically made with fresh broccoli florets, mayonnaise, and seasonings, but there are many variations on the classic recipe. This article provides two delicious recipes for broccoli salad: one with a creamy vinaigrette dressing and one with a fresh herb vinaigrette dressing. Both salads are packed with flavor and nutrients, and they are sure to be a hit at your next gathering.
The creamy vinaigrette dressing is made with mayonnaise, sour cream, Dijon mustard, and white vinegar. It is rich and tangy, and it pairs perfectly with the fresh broccoli florets. The fresh herb vinaigrette dressing is made with olive oil, vinegar, Dijon mustard, and a variety of fresh herbs, such as parsley, basil, and thyme. It is light and flavorful, and it is a great option for those who are looking for a healthier dressing.
Both of these recipes are easy to make and can be prepared in just a few minutes. They are also very versatile and can be customized to your liking. For example, you can add other vegetables to the salad, such as carrots, celery, or red onion. You can also add protein, such as cooked chicken or tofu. And, of course, you can adjust the amount of dressing to your liking.
GRILLED VEGETABLE SALAD WITH FRESH HERB VINAIGRETTE
Delicious grilled vegetable salad served room temperature. Great the next day too! The vinaigrette can be used on any salad or as a marinade for chicken and fish. Substitute basil for cilantro if you don't care for cilantro.
Provided by Celeste
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk shallot, red wine vinegar, white balsamic vinegar, garlic, lemon juice, Dijon mustard, parsley, chives, cilantro, and dill together in a large bowl. Slowly stream olive oil into the mixture while whisking vigorously until the oil is incorporated into a smooth and creamy dressing.
- Arrange asparagus, corn, zucchini, yellow squash, green onions, bell pepper, and red onion onto baking sheets. Brush olive oil onto all the vegetables to coat; season with salt and pepper.
- Cook vegetables directly on preheated grill, turning frequently, until slightly charred and just tender, about 5 minutes for green onions, 8 minutes for asparagus, zucchini, yellow squash, bell pepper, and red onion, and 10 minutes for corn. Remove vegetables to the baking sheets used for preparation and cool.
- Cut asparagus, green onions, zucchini, yellow squash, and red bell pepper crosswise into 1-inch pieces and put into a large bowl. Quarter red onion slices; add to bowl. Cut corn kernels from cobs; add to bowl. Let vegetables cool to room temperature.
- Drizzle vinaigrette over the vegetable mixture and toss to coat.
Nutrition Facts : Calories 260.9 calories, Carbohydrate 16.4 g, Fat 21.4 g, Fiber 4.2 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 64.9 mg, Sugar 4.8 g
BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE
I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!
Provided by Choppin_Broccoli
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
- Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
- In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
- Add oil and blend quickly.
- Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
- Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.
Nutrition Facts : Calories 295.2, Fat 29.4, SaturatedFat 5, Cholesterol 7.5, Sodium 65.6, Carbohydrate 5.7, Fiber 1.2, Sugar 2.3, Protein 4.4
HERB VINAIGRETTE
This lemon-and-herb vinaigrette gets a touch of sweetness from honey and works beautifully with almost any salad.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.
Tips:
- Choose the freshest broccoli you can find. Look for broccoli with tightly closed florets and a deep green color.
- Cut the broccoli into small florets. This will help them cook evenly and absorb the dressing better.
- Blanch the broccoli for 2-3 minutes. This will help preserve its color and crunch.
- Make the dressing ahead of time. This will allow the flavors to meld together.
- Use a variety of fresh herbs in the dressing. This will give the salad a more complex flavor.
- Serve the salad immediately or chill it for later.
Conclusion:
Broccoli salad is a delicious and healthy side dish that can be enjoyed all year round. It's perfect for potlucks, picnics, and barbecues. With its fresh, crisp broccoli, creamy dressing, and flavorful herbs, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and delicious side dish, give broccoli salad a try!
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