Best 3 Fruit And Broccoli Buffet Salad Recipes

Indulge in the tantalizing medley of flavors and textures presented by this extraordinary Fruit and Broccoli Buffet Salad, a vibrant and refreshing dish that promises to delight your palate and elevate any gathering. This culinary masterpiece seamlessly blends the sweetness of fresh fruits, the crunchiness of broccoli florets, and the tangy dressing, resulting in a symphony of flavors that will leave you craving for more. With variations ranging from a classic mayonnaise-based dressing to a zesty lemon-honey vinaigrette, this salad offers a delectable option for every taste preference. Prepare to embark on a culinary adventure as we delve into the secrets behind this exceptional dish, promising to turn your next buffet or potluck into an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

FRUIT AND BROCCOLI BUFFET SALAD

Fruit and Broccoli Buffet Salad image

The dressing in this salad is devine. I served this colourful salad buffet style at a recent family reunion

Provided by Abby Girl

Categories Apple

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup olive oil (grapeseed oil or safflower oil)
1/3 cup sugar
3 tablespoons cider vinegar
1 teaspoon lime zest, grated
2 tablespoons lime juice
1 garlic, minced
1/2 teaspoon salt
1/2 teaspoon poppy seed
1/2 teaspoon paprika
1/2 teaspoon dry mustard
2 oranges, peeled, seeded and sectioned
1 red apple, chopped
2 1/2 cups broccoli florets, cut into bite size pieces
1 cup red grapes, halved (seedless or green grapes)
1/2 cup pecans, toasted and chopped

Steps:

Dressing: In a medium bowl, whisk together oil, sugar, vinegar, lime zest, lime juice, garlic, salt, poppy seeds, paprika and mustard. Set aside.
Salad: In a large bowl, combine oranges, apple, broccoli and grapes. Add dressing and gently toss to coat. Cover and chill for at least 2 hours, until chilled, or for up to 6 hours. Sprinkle with pecans.
Dressing can be made ahead of time and stored in the fridge for up to 3 days.
Variation: use a chopped red skinned pear in place of the apple and toasted hazelnuts or walnuts in place of the pecans.

Nutrition Facts : Calories 344.8, Fat 25, SaturatedFat 3.1, Sodium 205.2, Carbohydrate 31.1, Fiber 3.1, Sugar 22.3, Protein 3.2

BROCCOLI SALAD

Broccoli Salad image

Fresh broccoli florets team up with crunchy smoked almonds, sweet cranberries, sharp cheddar cheese, and salty bacon in this lightly dressed side dish.

Categories Fourth of July spring Summer tailgate salad side dish

Time 15m

Yield 8-10 servings

Number Of Ingredients 10

Ingredients

1 c. mayonnaise
3 tbsp. apple cider vinegar
3 tbsp. granulated sugar
1 tsp. ground black pepper
8 c. small broccoli florets
1 c. dried cranberries
1 c. shredded sharp cheddar cheese
1 c. smoked almonds, chopped
6 slices bacon, cooked and crumbled
1/4 c. chopped red onion

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.

OVERNIGHT BUFFET SALAD

Overnight Buffet Salad image

This is a great tasting salad to take to your next potluck or serve at your next dinner party. It feeds a lot of people and it is easy to make. The prep time includes the refrigeration of the greens after washing (I let the lettuce crisp up 24 hours) and the refrigeration of the completed salad for 24 hours.

Provided by Miss Annie

Categories Lunch/Snacks

Time P2DT1h

Yield 12-14 serving(s)

Number Of Ingredients 11

Ingredients

1 bunch spinach
1 head red leaf lettuce
1 head butter lettuce
1 (10 ounce) package frozen peas
1 bunch chopped green onion
4 -5 hard-boiled eggs, grated
1/2 lb bacon, cooked and crumbled
2 (1 1/2 ounce) packages ranch dressing mix
2 cups mayonnaise
1 cup sour cream
1 cup plain yogurt

Steps:

Wash spinach and lettuce and spin dry.
Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
Spread prepared dressing over entire top of salad, making sure the edges are covered.
Cover with plastic wrap and refrigerate overnight.
Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

Tips:

Use fresh, crisp fruits and vegetables. This will ensure that your salad is flavorful and nutritious.
Choose a variety of fruits and vegetables. This will add color, texture, and flavor to your salad.
Don't be afraid to experiment. There are many different ways to make a fruit and broccoli buffet salad. Try different combinations of fruits, vegetables, and dressings to find what you like best.
Make sure to wash all fruits and vegetables thoroughly before using them. This will remove any dirt or bacteria.
If you are using a dressing, be sure to drizzle it over the salad just before serving. This will prevent the salad from getting soggy.

Conclusion:

Fruit and broccoli buffet salad is a delicious and healthy way to get your daily dose of fruits and vegetables. It is perfect for a light lunch or dinner, or as a side dish at a party or potluck. With so many different variations, there is sure to be a fruit and broccoli buffet salad that everyone will enjoy.