Best 3 Judys Broccoli Salad Recipes

From the vibrant dinner party to a relaxing picnic, Judy's Broccoli Salad is a dish that is sure to be a hit. With its vibrant colors and crisp texture, Judy's Broccoli Salad is a delightful mix of textures and flavors that will tantalize your taste buds. Featuring tender broccoli florets, crunchy carrots, and sweet red onion tossed in a creamy mayonnaise-based dressing, this salad is a symphony of flavors and textures that will leave you craving more. Accompanied by variations that cater to diverse dietary preferences, such as a vegan version with a tangy tahini dressing or a gluten-free option with a zesty lemon-herb vinaigrette, this recipe offers a versatile dish that can be enjoyed by everyone. Discover the secrets behind Judy's Broccoli Salad and its variations, and embark on a culinary journey that will transform your meals into memorable occasions.

Here are our top 3 tried and tested recipes!

BROCCOLI CASSEROLE

Broccoli Casserole image

Time 2h20m

Number Of Ingredients 9

Ingredients

32 ounces of broccoli florets cut into bite sized pieces (about 1 1/2 head of broccoli)
1/2 pound bacon, cooked and crumbled (approximately 1/2 cup crumbled)
1/4 cup red onion, diced
1/2 cup Craisins
1/4 cup Sunflower seeds
1 cup shredded cheddar cheese (optional)
3/4 cup Mayonnaise
2 Tablespoons sugar
1 Tablespoon white vinegar

Steps:

In a bowl combine broccoli, bacon, red onion, craisins and cheese (optional). Set aside. In a separate bowl combine mayonnaise, sugar and vinegar. Mix well. Pour dressing over broccoli mixture and mix well. Refrigerate for 2 hours - 24 hours before serving.

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.

BROCCOLI SALAD

Broccoli Salad image

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

Ingredients

1/2 cup golden or black raisins (or dried cranberries)
1/2 red onion, finely sliced
1/4 cup apple cider vinegar
4 teaspoons granulated sugar
Kosher salt (such as Diamond Crystal)
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 1/2 pounds broccoli (about 2 heads)
1 apple (any variety), cored and cut into ½-inch cubes
2 scallions, white and green parts, finely sliced
Kosher salt (such as Diamond Crystal) and black pepper
1/2 cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)
1 cup red or green grapes (optional), halved crosswise

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:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the broccoli. It should be tender but still have a bit of crunch.
Use a variety of textures. This will make your salad more interesting to eat. For example, you could add some chopped nuts or seeds for crunch, or some dried fruit for sweetness.
Don't be afraid to experiment. There are many different ways to make broccoli salad, so feel free to adjust the ingredients and flavors to your liking.

Conclusion:

Broccoli salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or as a side dish. It's also a great way to get your daily dose of vegetables. With so many different variations to choose from, there's sure to be a broccoli salad recipe that everyone will love.