Best 5 Broccoli Salad With Lemon Vinaigrette Recipes
# Broccoli Salad with Lemon Vinaigrette: A Refreshing and Nutritious Summer Side Dish
Broccoli salad is a classic summer dish that is both refreshing and nutritious. It is made with fresh broccoli, crisp vegetables, and a tangy lemon vinaigrette. This salad is perfect for potlucks, picnics, or as a light lunch or dinner.
This recipe features a classic broccoli salad with fresh broccoli, red onion, carrots, celery, and a homemade lemon vinaigrette. The vinaigrette is made with olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. It is tossed with the broccoli and vegetables until they are evenly coated.
In addition to the classic recipe, this article also includes variations on broccoli salad, such as:
* Broccoli salad with bacon: This variation adds crispy bacon to the salad for a smoky and savory flavor.
* Broccoli salad with dried cranberries: This variation adds a touch of sweetness and tartness to the salad.
* Broccoli salad with almonds: This variation adds a crunchy texture and nutty flavor to the salad.
* Broccoli salad with avocado: This variation adds a creamy texture and healthy fats to the salad.
No matter which variation you choose, broccoli salad is a delicious and healthy way to enjoy your summer vegetables.
FRESH BROCCOLI SALAD WITH LEMON
The slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. -Janet Roth, Tempe, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth., In a large bowl, combine broccoli, mushrooms, bacon, raisins and onion. Pour dressing over salad; toss to coat. Refrigerate until serving. If desired, serve with lemon wedges.
Nutrition Facts : Calories 222 calories, Fat 13g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 8g protein.
BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
- Bring a medium pot of salted water to a boil.
- Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
BROCCOLI SALAD WITH LEMON VINAIGRETTE
I'm always trying to find different side dishes and I love anything lemon.
Provided by Sheri Mullins
Categories Vegetables
Time 1h
Number Of Ingredients 14
Steps:
- 1. Combine the ingredients for the dressing up to and including olive oil.
- 2. Whisk in the olive oil until emulsified
- 3. Place the sliced broccoli in a serving dish. Add red pepper flakes to dressing and pour in the dressing and toss together until the broccoli is coated. Refrigerate for roughly an hour.
- 4. Meanwhile, toast nuts in skillet over medium heat.
- 5. Slice the tomatoes in half
- 6. Remove the broccoli from the fridge. Add the cherry tomatoes and julienned basil and gently toss to combine
- 7. Season with salt and pepper to taste.
- 8. Sprinkle with toasted walnuts.
BROCCOLI SALAD WITH FETA
Make and share this Broccoli Salad With Feta recipe from Food.com.
Provided by Shannon 24
Categories Vegetable
Time 17m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first five ingredients in a bowl.
- Combine the the last nine ingredients to form the dressing.
- Add to broccoli mixture.
- Cover and refrigerate for 2 hours before serving.
- Enjoy!
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
Tips:
- Fresh Ingredients: Use fresh broccoli florets for the best flavor and texture. Look for broccoli with deep green florets and no signs of wilting or yellowing.
- Blanching the Broccoli: Blanching the broccoli in boiling water helps to retain its vibrant green color and crisp texture. Be sure to dunk the broccoli immediately into ice water to stop the cooking process.
- Homemade Lemon Vinaigrette: Making your own lemon vinaigrette is easy and ensures that you have control over the flavors. Adjust the ratio of lemon juice to olive oil to suit your taste preferences.
- Variety of Toppings: Feel free to add other toppings to your broccoli salad, such as chopped bacon, crumbled feta cheese, sliced almonds, or sunflower seeds.
- Make Ahead: This broccoli salad can be made ahead of time, making it a convenient option for busy weeknights. Simply prepare the salad and dressing separately, then combine just before serving.
Conclusion:
This broccoli salad with lemon vinaigrette is a refreshing and flavorful side dish that is perfect for summer gatherings. It's also a great way to get your daily dose of vegetables. With its crunchy broccoli, tangy lemon dressing, and variety of toppings, this salad is sure to be a hit at your next potluck or barbecue.
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