Best 6 Peggys Broccoli Salad Recipes
Peggy's broccoli salad is a classic dish that is perfect for potlucks, picnics, and summer gatherings. It is a crunchy, creamy, and flavorful salad that is made with fresh broccoli, bacon, cheddar cheese, red onion, and a tangy dressing. This salad is a great way to get your daily dose of vegetables, and it is also a delicious and satisfying snack.
The article provides two variations of Peggy's broccoli salad: a classic version and a lightened-up version. The classic version is made with mayonnaise, sour cream, and sugar, while the lightened-up version uses Greek yogurt, light mayonnaise, and honey. Both versions of the salad are delicious, and you can choose the one that best fits your dietary needs and preferences.
In addition to the two main recipes, the article also includes a recipe for a homemade crouton topping. These croutons are a great way to add extra crunch and flavor to your salad. They are made with day-old bread, olive oil, garlic powder, and Parmesan cheese.
Whether you are looking for a classic potluck dish or a healthy and delicious snack, Peggy's broccoli salad is a great option. With its crunchy texture, creamy dressing, and tangy flavor, this salad is sure to be a hit with everyone who tries it.
PEGGY'S BROCCOLI SALAD
This is a delicious Broccoli Salad, The recipe was given to me by my daughter Peggy. She has made it for family get togethers and pot lucks. Everyone seems to like it even people that doesn't care for broccoli. Sugar substitute can be used, also nonfat or low-fat mayonnaise and it still tastes great.I used less bacon, light mayonnaise and sliced almonds. Time does not include chilling time.
Provided by Barb G.
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet.
- Cook over medium heat until evenly brown.
- Remove bacon to paper towel,cool.
- Crumble bacon and set aside.
- In a medium bowl, combine broccoli,onion and raisins.
- In a small bowl, whisk together the vinegar, sugar and mayonnaise.
- Pour over broccoli mixture, and toss until well mixed.
- Refrigerate at least two (2) hours.
- Before serving, Toss salad with crumbled bacon and nuts.
- Enjoy.
Nutrition Facts : Calories 528.3, Fat 42.2, SaturatedFat 8.9, Cholesterol 35.9, Sodium 607.7, Carbohydrate 30.7, Fiber 4, Sugar 15.2, Protein 11.3
20-MINUTE CRISPY PIEROGIES WITH BROCCOLI AND SAUSAGE
This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water to boil) and left them both crispy and tender.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
- While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
- Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.
BROCCOLI SALAD
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.
PEGGY'S DELICIOUS BROCCOLI SALAD
You have to try this recipe! This is by far the best salad I have ever had. Even though some of the ingredients may sound like they dont belong together, they sure do taste great together. The 2 hours cooking time is letting the salaad set up in the fridge.
Provided by Chelsi Swerin
Categories Vegetable
Time 2h30m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the broccoli, green grapes (halved), chopped green onions, slivered almonds, and golden raisins.
- Fry the bacon crisp and crumble over the salad.
- Mix the mayo, sugar, and vinegar to make the dressing.
- Pour dressing over salad and stir.
- Let set in fridge for 2 hours before serving.
Nutrition Facts : Calories 680.6, Fat 47.4, SaturatedFat 10, Cholesterol 43.1, Sodium 730.5, Carbohydrate 57.8, Fiber 5.2, Sugar 37, Protein 12.7
GRAPE BROCCOLI SALAD
This tempting toss-up of vegetables, fruit and a sweet tangy dressing is a tasty alternative to pasta salads. "My sister's husband needs to watch what he eats, so she's a great source of healthy recipes like this one," says Peggy Cathey of McKinney, Texas.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the broccoli, grapes, celery, onions, water chestnuts and raisins. In a small bowl, combine the yogurt, mayonnaise and honey. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 129 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI SALAD
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
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, crisp broccoli: The fresher the broccoli, the better the salad will be. Look for broccoli that is deep green in color and has tightly closed florets.
- Cut the broccoli into small florets: This will help the broccoli to absorb the dressing and make it easier to eat.
- Blanch the broccoli: Blanching the broccoli will help to preserve its color and crunch. To blanch the broccoli, bring a large pot of water to a boil and add the broccoli florets. Cook for 2-3 minutes, or until the broccoli is bright green and tender-crisp. Immediately remove the broccoli from the boiling water and place it in a bowl of ice water to stop the cooking process.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This will save you time when you're ready to assemble the salad.
- Use a variety of toppings: This salad is a great way to use up leftover vegetables. Some popular toppings include bacon, cheese, hard-boiled eggs, and sunflower seeds.
Conclusion:
Peggy's Broccoli Salad is a delicious and refreshing salad that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its crunchy broccoli, creamy dressing, and variety of toppings, this salad is sure to be a hit at your next potluck or barbecue.
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