Best 2 Sunnys Quick Steamed Broccoli Salad Recipes
**A burst of flavors:** Sunny's Quick Steamed Broccoli Salad
Savor the delightful Sunny's Quick Steamed Broccoli Salad, a vibrant and refreshing dish that tantalizes your taste buds with a medley of flavors. Steamed broccoli florets retain their vibrant green hue and crisp texture, complemented by a tangy dressing made from rice vinegar, sesame oil, soy sauce, and honey. Topped with crunchy roasted peanuts and toasted sesame seeds, this salad offers a symphony of textures that adds depth to every bite.
Variations of this recipe elevate the salad's appeal. Experiment with a creamy Tahini Dressing, bringing a rich and nutty flavor to the mix. Alternatively, try the Spicy Gochujang Dressing, which adds a fiery kick and a touch of Korean flair. For a tangy twist, the Lemon-Tahini Dressing is a delightful option.
If you're a fan of Asian flavors, don't miss the Asian Broccoli Salad with Peanut Dressing, a delectable combination of broccoli, carrots, red cabbage, and a flavorful peanut dressing. And for a unique twist, the Warm Broccoli Salad with Bacon and Mustard Dressing offers a warm and savory delight, perfect for chilly days.
Indulge in the goodness of broccoli in these delectable salads. Each variation promises a unique culinary journey, leaving you satisfied and craving more.
SAUTEED BROCCOLI AND ALMONDS
Steps:
- Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
- In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.
SUNNY VEGETABLE SALAD
A terrific mixture of crisp, chewy, fresh and sweet ingredients makes this salad taste as good as it looks. A nutritious vegetable like broccoli is a lot more palatable "dressed up" this way. -Char Holm, Goodhue, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large salad bowl, toss the broccoli, cauliflower, cheese, onion and raisins. In a small bowl, combine mayonnaise, sugar and vinegar. Pour over salad; toss to coat. Cover and refrigerate for 1 hour. Sprinkle with bacon and sunflower seeds.
Nutrition Facts : Calories 231 calories, Fat 18g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 227mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- Choose the right broccoli: Look for broccoli heads that are deep green and compact, with tightly closed florets. Avoid heads with yellow or brown florets, as these are signs of age and overripeness.
- Steam the broccoli correctly: Steaming is the best way to cook broccoli to preserve its vibrant color and nutrients. Steam the broccoli for 5-7 minutes, or until it is tender but still slightly crisp.
- Use fresh, high-quality ingredients: The fresher and higher quality the ingredients you use, the better your salad will taste. Use fresh broccoli, crisp red onion, crunchy almonds, and a tangy dressing.
- 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 makes it easy to assemble the salad when you're ready to serve it.
- Serve the salad immediately: This salad is best served immediately after it is made, while the broccoli is still warm and the dressing is still fresh. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Sunny's Quick Steamed Broccoli Salad is a delicious, healthy, and easy-to-make salad that is perfect for a quick lunch or dinner. The steamed broccoli retains its vibrant color and nutrients, while the red onion, almonds, and tangy dressing add flavor and texture. This salad is sure to please everyone at your table.
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