Best 5 Broccoli Side Salad Recipes
**Broccoli Side Salad: A Delightful Medley of Flavors and Textures**
Broccoli, a nutritional powerhouse, takes center stage in this refreshing and crunchy side salad. This salad features crisp broccoli florets tossed in a tangy dressing made with olive oil, lemon juice, garlic, and Dijon mustard. The addition of sweet red onion, crunchy almonds, and crumbled feta cheese creates a delightful medley of flavors and textures. With its vibrant colors and contrasting tastes, this broccoli side salad is sure to elevate any main course and become a favorite at your next gathering.
**Alternative Versions for Different Tastes:**
1. **Creamy Broccoli Salad:** For a richer and creamier variation, replace the olive oil dressing with a mixture of mayonnaise, sour cream, and Dijon mustard. Add cooked bacon bits for an extra savory touch.
2. **Asian-Inspired Broccoli Salad:** Give your salad an Asian flair by using a dressing made with soy sauce, rice vinegar, and sesame oil. Top it with toasted sesame seeds and sliced green onions for an authentic Asian experience.
3. **Tropical Broccoli Salad:** Transport your taste buds to a tropical paradise with a dressing made from pineapple juice, lime juice, and chopped fresh cilantro. Add some diced mango and toasted coconut flakes for a vibrant and refreshing salad.
4. **Roasted Broccoli Salad:** Roast the broccoli florets with olive oil, salt, and pepper before adding them to the salad. This caramelization adds a smoky and nutty flavor to the broccoli, creating a delightful contrast with the tangy dressing.
5. **Mediterranean Broccoli Salad:** For a Mediterranean twist, use a dressing made with olive oil, red wine vinegar, and dried oregano. Add halved cherry tomatoes, chopped Kalamata olives, and crumbled feta cheese for a flavorful and colorful salad.
BROCCOLI SALAD
Steps:
- Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
- In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
- Pour dressing over broccoli combination and toss or stir well.
- Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.
Nutrition Facts : ServingSize 1 cup, Calories 291 kcal, Carbohydrate 17 g, Protein 8 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 617 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g
BROCCOLI SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 1h15m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
- Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.
BROCCOLI SALAD
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.
FRESH BROCCOLI SALAD
This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.
Provided by Nora
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
- Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
- To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 28.5 g, Cholesterol 18.3 mg, Fat 27.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 352.9 mg, Sugar 20.3 g
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:
- Choose the freshest broccoli: Look for broccoli with tightly closed florets and a deep green color. Avoid broccoli with yellowing or wilted florets.
- Cut the broccoli into uniform florets: This will help them cook evenly. If the florets are too large, they may not cook through properly.
- Blanch the broccoli: This will help to preserve its color and nutrients. To blanch the broccoli, bring a large pot of salted water to a boil. Add the broccoli florets and cook for 2-3 minutes, or until they are bright green and tender-crisp. Immediately transfer the broccoli to a bowl of ice water to stop the cooking process.
- Make the dressing ahead of time: This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to 2 weeks.
- Toss the broccoli with the dressing just before serving: This will help to prevent the broccoli from becoming soggy.
Conclusion:
This broccoli side salad is a healthy and refreshing 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 delicious flavor, this salad is sure to be a hit at your next gathering. So next time you are looking for a quick and easy side dish, give this broccoli side salad a try. You won't be disappointed!
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