Best 8 Broccoli With Cheddar Vinaigrette Recipes

FAVORITE BROCCOLI SALAD

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.

BROCCOLI WITH CHEDDAR VINAIGRETTE

Steps:

• Blend all but broccoli in a blender or food processer with salt and pepper to taste until smooth.
• Cook broccoli in 1 inch boiling water 4 to 5 minutes.
• Drain broccoli well and serve with vinaigrette.

BROCCOLI WITH CHEDDAR CHEESE SAUCE

Steps:

• Fill a medium saucepan with 1 inch of water and place a steamer inside. Bring the water to a boil, place the broccoli in the steamer, reduce the heat to medium, cover and steam until tender and bright green, about 5 minutes.
• Transfer the broccoli to a bowl and sprinkle lightly with salt and pepper. Top the broccoli with the Cheddar Cheese Sauce, or serve it on the side.
• Melt the butter in a medium saucepan over medium heat until foamy. Spoon the flour over the butter and cook, while stirring, until the flour becomes pasty. Pour in the milk while whisking and season with salt and pepper. Bring to a boil, reduce the heat to a medium simmer and cook for 5 to 8 minutes. Slowly add the cheese by handfuls and stir with a wooden spoon until melted and smooth.

BROCCOLI SALAD WITH CHEDDAR AND WARM BACON VINAIGRETTE

Steps:

• Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well.
• Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely.
• In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper.
• In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.

BROCCOLI WITH CHEDDAR VINAIGRETTE

Steps:

• In a blender blend together the oil, the vinegar, the water, the Tabasco, the Cheddar, and salt and pepper to taste until the vinaigrette is smooth. In a small saucepan bring 1 inch of water to a boil and in it cook the broccoli, covered, over high heat for 4 to 5 minutes, or until it is crisp-tender. Drain the broccoli well and serve it topped with the vinaigrette.

BODACIOUS BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
• In a large bowl, combine broccoli, cheese, bacon and onion.
• Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

BROCCOLI VINAIGRETTE

Steps:

• Place vinegar, shallots, mustard, soy sauce, Sriracha, harissa, and lemon zest and juice in the jar of a blender. With the machine running, slowly add olive oil to emulsify. Store in an airtight container, refrigerated, until ready to use, up to 3 days.

BROCCOLI AND CHEDDAR NUGGETS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with oil.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil; add broccoli, cover, and steam until tender, 2 to 6 minutes. Let broccoli cool at room temperature until cool enough to touch.
• Transfer broccoli into a large mixing bowl. Add bread crumbs, Cheddar cheese, eggs, basil, oregano, and garlic powder to the broccoli; mix. Shape into nuggets or fun shapes and arrange onto the prepared baking sheet.
• Bake in preheated for 15 minutes, flip, and continue baking until heated through and beginning to firm, 10 to 15 minutes more.