Indulge in a symphony of flavors with our Marinated Broccoli and Carrot Salad, a delightful fusion of crunchy vegetables, zesty dressing, and aromatic herbs. This vibrant salad offers a refreshing twist to your everyday meals, whether as a healthy side dish or a light lunch option.
Crafted with fresh broccoli florets and crisp carrot ribbons, this salad bursts with natural sweetness and delightful textures. The secret lies in the tangy marinade, a harmonious blend of lemon juice, olive oil, honey, and a hint of garlic that infuses every bite with a burst of citrusy goodness.
Accompanying this vibrant salad are three additional recipes that cater to various dietary preferences and culinary cravings. For those seeking a vegan delight, the Vegan Caesar Salad emerges as a creamy and flavorful alternative, featuring a luscious dressing made from silken tofu, lemon juice, and nutritional yeast.
If you're in the mood for a hearty and protein-packed meal, the Chicken Caesar Salad awaits you. Grilled or roasted chicken strips are nestled amidst crisp romaine lettuce, Parmesan cheese, and the same creamy Caesar dressing, creating a satisfying and delectable salad.
Lastly, the Roasted Sweet Potato Salad emerges as a vibrant and colorful dish, showcasing roasted sweet potato cubes, crumbled feta cheese, and a zesty dressing. Its delightful combination of sweet and savory flavors makes it an instant favorite.
Embark on a culinary journey with our Marinated Broccoli and Carrot Salad and its accompanying recipes, offering a delightful array of flavors and textures to tantalize your taste buds.
MARINATED VEGETABLE SALAD
Marinated Vegetable Salad is a healthy, make-ahead salad recipe highlighting crunchy summer vegetables. Quick, easy, and fresh!
Provided by Iowa Girl Eats
Categories 20 minute meal, 30 minute meal, appetizer, kid friendly, light and healthy, salad, side dish
Yield serves 8-10
Number Of Ingredients 12
Steps:
- For the Vinaigrette: add ingredients to a jar with a tight-fitting lid or bowl then shake or whisk to combine. Taste then add more salt, pepper, and/or oil if necessary (this dressing is very tart so add more oil if it's too tart for your tastes.)
- Add vegetables to a very large bowl then dress with 3/4 of the vinaigrette. Toss then refrigerate for 4 hours or up to overnight. Toss with remaining vinaigrette and season with salt and pepper to taste just before serving.
CARROT BROCCOLI SALAD
I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.
Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.
MARINATED BROCCOLI-CAULIFLOWER SALAD
My mother made this for a family gathering several years ago, and I've been serving it ever since. Everyone enjoys this well-dressed salad.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.
Nutrition Facts :
SIMPLE MARINATED BROCCOLI
My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.
Provided by Jody C.
Categories Side Dish Vegetables Broccoli
Time 3h10m
Yield 6
Number Of Ingredients 4
Steps:
- Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
- Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.
Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g
BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
- Bring a medium pot of salted water to a boil.
- Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
HONEY SAUTEED BROCCOLI & CARROTS
This is easy to put together and my kids eat it and ask for more. The secret here is to keep it simple.
Provided by Joel6538
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a preheated, non-stick pan over medium heat get the olive oil hot.
- Add the broccoli and carrots - saute for 3 minutes.
- Add garlic and saute another 2 minutes.
- add the water - this steams the broccoli a bit and adds some nice color.
- After a few more minutes, the broccoli and carrots should still be crisp, but slightly tender.
- Turn heat off and add the honey - mix well.
- Serve immediately.
AUNT DOROTHY'S MARINATED CARROT SALAD
This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
Provided by Scott
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time P1DT35m
Yield 12
Number Of Ingredients 12
Steps:
- Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.
- In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.
- In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.
Nutrition Facts : Calories 284 calories, Carbohydrate 29.3 g, Fat 18.9 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 3 g, Sodium 379.7 mg, Sugar 22.8 g
MARINATED BROCCOLI & CARROTS
Make and share this Marinated Broccoli & Carrots recipe from Food.com.
Provided by TishT
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together all the marinade ingredients and set aside.
- In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes.
- Stir in the carrots and continue to simmer for 5 minutes or less, until both vegies are just tender and still brightly colored.
- Drain them and transfer to a serving bowl.
- Pour the marinade on the vegetables and toss well.
- Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to permeate.
Nutrition Facts : Calories 90.5, Fat 7.2, SaturatedFat 0.5, Sodium 201.3, Carbohydrate 5.9, Fiber 1.9, Sugar 2.1, Protein 1.7
Tips:
- Choose the freshest broccoli and carrots: Look for bright green broccoli florets and deep orange carrots. Avoid any vegetables that are wilted or have brown spots.
- Cut the vegetables into even-sized pieces: This will help them cook evenly. If the pieces are too big, they will take longer to cook and may become overcooked.
- Use a flavorful marinade: The marinade is what will give your salad its flavor, so make sure to use a combination of ingredients that you enjoy. Some good options include olive oil, lemon juice, vinegar, honey, garlic, and herbs.
- Let the vegetables marinate for at least 30 minutes: This will give the flavors of the marinade time to penetrate the vegetables. You can marinate them for longer if you have time, but 30 minutes is the minimum.
- Cook the vegetables until they are tender-crisp: You don't want to overcook them, or they will become mushy. A few minutes in a hot pan or on a grill is all it takes.
- Serve the salad warm or cold: Marinated broccoli and carrot salad is delicious either way. If you're serving it warm, you can add a dollop of sour cream or yogurt. If you're serving it cold, you can add a sprinkle of crumbled feta cheese or goat cheese.
Conclusion:
Marinated broccoli and carrot salad is a healthy and delicious side dish that can be enjoyed year-round. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy salad recipe, give this one a try.
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