Best 4 Pioneer Woman Broccoli Salad Recipes
Craving a refreshing and crunchy salad that's perfect for potlucks, picnics, or a healthy side dish? Look no further than this Pioneer Woman Broccoli Salad! This classic salad combines broccoli florets, bacon, cheese, and a tangy dressing for a delightful combination of flavors and textures. In this article, we'll provide you with two variations of this beloved salad: the traditional Pioneer Woman Broccoli Salad and a lightened-up version with Greek yogurt dressing. Both recipes are easy to follow and packed with fresh ingredients, making them perfect for any occasion. So, gather your ingredients, put on your apron, and let's dive into the deliciousness that is Pioneer Woman Broccoli Salad!
Here are our top 4 tried and tested recipes!
BROCCOLI SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.
- In a small bowl, whisk together the yogurt, mayonnaise, oil and orange zest and juice. Season with salt and pepper.
- In a large bowl, add the drained broccoli, carrots, raisins and onions. Pour over the dressing and toss to coat. Add the bacon and toss to coat again.
ROASTED BROCCOLI SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl.
- Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside.
- For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together.
- Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley.
- To make ahead, assemble the salad, cover and refrigerate.
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.
TRISHA YEARWOOD'S BROCCOLI SALAD
This is from Trisha Yearwood's 1st cookbook, Georgia Cooking in an Oklahoma Kitchen that she wrote with her mom and sister. This is my husband's favorite broccoli salad. Trisha says "This is great served with barbecued pork ribs or prepared to take to a covered dish supper, because it's sturdy enough to stand at room temperature for a while without wilting. It also adds great color to a picnic spread." I've entered it as written, but we like to use red onion and golden raisins. Preparation time includes chilling time.
Provided by DeniseBC
Categories Vegetable
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
- Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar, and raisins. Add the broccoli and toss to coat with the dressing. Refrigerate for 1 hour.
- Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.
Tips:
- For the best flavor, use fresh broccoli florets. If using frozen broccoli, be sure to thaw it completely and drain it well before using.
- Use a variety of vegetables in your salad. Some good options include carrots, celery, red onion, and bell pepper.
- Don't overcook the broccoli. It should be tender but still have a bit of a crunch.
- Use a creamy mayonnaise-based dressing for the salad. You can also use a vinaigrette dressing, but be sure to add some sugar or honey to balance out the acidity.
- Serve the salad immediately after making it, or store it in the refrigerator for later. The salad will keep for up to 3 days in the refrigerator.
Conclusion:
Broccoli salad is a refreshing and delicious side dish 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 vegetables, broccoli salad is a surefire hit that everyone will enjoy.
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