Best 3 Broccoli Vegetable Salad Recipes

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BROCCOLI VEGETABLE SALAD

Broccoli Vegetable Salad image

Carrot, celery and tomatoes go so well with broccoli and cauliflower in this crisp refreshing salad with a light vinaigrette dressing. My mom used this popular salad to round out a variety of different meals. Even when made ahead, it doesn't get soggy. -Lorrie Bailey, Pulaski, Iowa

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16-20 servings.

Number Of Ingredients 12

Ingredients

1 medium head cauliflower, broken into florets (about 8 cups)
1 medium bunch broccoli, cut into florets (about 5 cups)
3 large tomatoes, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, shredded
DRESSING:
3/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper

Steps:

In a large salad bowl, combine the cauliflower, broccoli, tomatoes, onion, celery and carrot. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

CRUNCHY BROCCOLI SALAD

Crunchy Broccoli Salad image

Whether enjoying this as a side dish for dinner or as a healthy lunch, this Crunchy Broccoli Salad is a winner!

Provided by Kimberly Killebrew

Categories Salad Side Dish

Time 15m

Number Of Ingredients 17

Ingredients

6 cups finely chopped broccoli florets and stems ((about 2 large broccoli crowns))
1/2 cup finely diced celery
1/2 cup finely diced carrot
1/3 cup finely diced red onion
1/2 cup raisins
1/3 cup dried cranberries
1/3 cup toasted sunflower seed kernels
For the Cider Coleslaw Dressing:
3/4 cup mayonnaise
1 tablespoon DIjon mustard
2 tablespoons honey
1/4 cup apple cider vinegar
1/4 teaspoon turmeric
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon salt

Steps:

Combine the ingredients for the dressing in a bottle and shake to combine until the honey is completely dissolved. Refrigerate until ready to use.
Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving, stirring once or twice.

Nutrition Facts : Calories 269 kcal, Carbohydrate 24 g, Protein 4 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 483 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

FRESH BROCCOLI SALAD

Fresh Broccoli Salad image

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

Ingredients

2 heads fresh broccoli
1 red onion
½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

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

Tips:

To make sure your cupcakes are perfectly cooked, insert a toothpick into the center of one. If it comes out clean, they're done. If there's still batter attached, bake for a few more minutes.
Let the cupcakes cool completely before filling and frosting them. This will help to prevent the frosting from melting.
For a neater filling, use a piping bag fitted with a small tip.
If you don't have a piping bag, you can fill the cupcakes using a spoon. Just be careful not to overfill them.
Refrigerate the cupcakes for at least 30 minutes before serving. This will help the frosting to set.

Conclusion:

These apple cheddar cupcakes with jalapeño-apple filling and vanilla buttercream frosting are a delicious and unique treat that is perfect for any occasion. The cupcakes are moist and fluffy, with a hint of cheddar cheese. The filling is sweet and spicy, with a burst of jalapeño flavor. And the frosting is creamy and smooth, with a hint of vanilla. These cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting dessert to make, give these apple cheddar cupcakes a try.