Best 2 Teresas Broccoli Salad Recipes

Indulge in a symphony of flavors with Teresa's Broccoli Salad, a refreshing and crunchy side dish that will elevate your meals. This delightful salad combines crisp broccoli florets, tangy dried cranberries, savory bacon, crunchy almonds, and a creamy homemade dressing that ties all the elements together. With variations like a lightened-up version using Greek yogurt and a vegan alternative that substitutes bacon with tempeh, this recipe caters to diverse dietary preferences. Discover the versatility of Teresa's Broccoli Salad as a perfect complement to grilled meats, roasted chicken, or as a vibrant addition to your next potluck or picnic.

Check out the recipes below so you can choose the best recipe for yourself!

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.

TERESA'S BROCCOLI SALAD

Teresa's Broccoli Salad image

This is my version of the yummy salad I ALWAYS get at Sweet Tomatoes restaurant. It's so crunchy and light, it's perfect for a snack or as a side dish at a BBQ. I make it up ahead and snack on it all week for lunch. YUM!

Provided by Teresa Jacobson

Categories Salads

Time 20m

Number Of Ingredients 10

Ingredients

6 c fresh broccoli, chopped ( about 3 heads of broccoli)
1/4 c sweet onion, diced
1/2 pkg bacon, diced
1/2 c assorted nuts (your choice)
1/4 c golden raisins
1/4 c craisins (dried cranberries)
SAUCE:
1 c light mayo
3 Tbsp apple cider vinegar
1/4 c sugar

Steps:

1. Dice bacon, cook and drain. **TIP** I find it easiest to freeze bacon, cut package in half, and then slice across the strips of bacon to make long frozen diced strips. As they cook, you can separate them easily. See photo*
2. Combine all your salad ingredients in a bowl with a lid.
3. In a separate bowl, combine your sauce ingredients. If necessary, you can add a little more vinegar or sugar until the taste suits you. Pour as much as you need onto your salad ingredients, lock on lid and shake to combine. refrigerate for at least 2 hours before serving.
4. **Tip** You may not need all your dressing. I like to reserve a couple tablespoons of sauce to add right before serving and give it a quick toss to incorporate.

Tips:

For the best flavor, use fresh broccoli florets. If you only have frozen broccoli, thaw it completely and drain it well before using.
Use a sharp knife to cut the broccoli florets into even-sized pieces. This will help them cook evenly.
Don't overcook the broccoli. It should be tender but still slightly crunchy.
Use a variety of vegetables in your salad. This will add flavor and texture.
Use a light dressing. A vinaigrette or a lemon-tahini dressing are both good options.
Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.

Conclusion:

Broccoli salad is a healthy and delicious side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to get your daily dose of vegetables. With so many different variations to choose from, there is sure to be a broccoli salad recipe that everyone will enjoy. So next time you are looking for a healthy and refreshing side dish, give broccoli salad a try. You won't be disappointed!