ISO: Broccoli salad recipes

[brendat4]

Hi! I just bought a head of broccoli today at a great price (is that what it's called--a head? Sounds wrong for some reason...anyway...)

Since my family aren't real fans of broccoli, I need some creative ways to use it up. I was wondering if you all have any broccoli salad recipes to share? I've had these at salad-type restaurants and they're very yummy! Usually they have some sort of cream dressing and raisins and nuts in them--but I'm open to anything!

TIA for your help!

[Canice]

This is very different from what you're accustom to, but - yum!

Spicy Cold-Tossed Broccoli

Recipe By : China Express - Nina Simonds
Serving Size : 6 Preparation Time :0:00
Categories : Entrees Salads And Dressings

1 bunch broccoli -- about 1 pound
1/4 cup soy sauce
1 tablespoon sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon fresh ginger root -- minced
1 tablespoon garlic -- minced
3/4 teaspoon red pepper flakes

With a sharp knife, peel off the tough skin from the broccoli stalks. Cut off the florets and cut the larger ones into small florets. Cut the stalks on the diagonal into 1-inch pieces.

Heat a large pot of water until boiling. Add the broccoli and boil for about 3 minutes, or until just tender. Drain in a colander, cool under cold running water, and drain again. Place in a bowl.

Combine the soy sauce, sugar, and rice vinegar in a small bowl and stir to dissolve the sugar.

Heat a wok or a skillet, add the sesame oil, and heat until hot. Add the ginger, garlic, and red pepper flakes and stir-fry for about 10 seconds, or until fragrant. Add the soy sauce mixture and cook for about 30 seconds, stirring constantly. Pour over the broccoli and toss to coat. Let sit for at least 30 minutes at room temperature or cover with plastic wrap and chill for several hours before serving.

[Missi]

I think it is called a "bunch" but I could be wrong!!

I found this in my files, and it is one I haven't tried but sounded good. Unfortunely, I don't know the source (I have GOT to start putting the source of my recipes down!!!!)

I think you could do it without the cranberries, or you could just use craisins...

* Exported from MasterCook *

Cranberry Broccoli Salad

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Side dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups fresh cranberries -- chopped
1/4 cup sugar
4 cups fresh broccoli florets
4 cups coleslaw mix (shredded cabbage with
carrot)
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup finely chopped onion
6 slices bacon -- crisp-cooked,
drained, crumbled
Dressing:
1 cup mayo
1/4 cup sugar
1 T vinegar


In a small bowl, combine the fresh cranberries and sugar; cover and chill in fridge until serving time (berries will juice out). In a large bowl, combine broccoli, shredded cabbage, walnuts, raisins and onion. To make dressing, combine all ingredients in a small bowl. Pour over the salad and mix. Chill covered at least 1 hour or up to 24 hours. Just before serving, gently fold in bacon and cranberry mixture.



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[Canice]

Oh, and you might find inspiration from some of these broccoli salad threads (http://community.cookinglight.com/search.php?s=&action=showresults&searchid=713355&sortby=lastpost&sortorder=descending) .

[kabs]

I made this salad for a luncheon last week and everyone loved it! It's very similar to Missi's from above with the addition of cheese tortellini. I used less red onion, because reviewers said the onion-y taste was too overpowering. ETA: I used Craisins instead of raisins, too. Oh, I got it from allrecipes.com!


Broccoli and Tortellini Salad
Serves 12


INGREDIENTS:
6 slices bacon
20 ounces fresh cheese-filled tortellini
1/2 cup mayonnaise
1/2 cup white sugar
2 teaspoons cider vinegar
3 heads fresh broccoli, cut into florets
1 cup raisins
1 cup sunflower seeds
1 red onion, finely chopped

--------------------------------------------------------------------------------

DIRECTIONS:
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

[PAMMELA]

Originally posted by kabs
I made this salad for a luncheon last week and everyone loved it! It's very similar to Missi's from above with the addition of cheese tortellini. I used less red onion, because reviewers said the onion-y taste was too overpowering. ETA: I used Craisins instead of raisins, too. Oh, I got it from allrecipes.com!

DIRECTIONS:



I'll second this exact recipe! It's deliciously different!

[badunnin]

Originally posted by Missi

Cranberry Broccoli Salad




I had a salad that was very similar to this but had the addition of smoked almonds. It was an wonderful addition - salty and smoky in contrast to the cool, sweet dressing.

[Barrie]

Here's my favorite broccoli salad. I've made it so many times and I always get requests for the recipe. It is so easy and so good. Makes yummy leftovers, too.

Broccoli Slaw

1 lb. bag broccoli slaw
1 can mandarin oranges, drained
1 head broccoli, cut into florets
1 lb. seedless grapes, cut in half
8 oz. golden raisins
8 oz. salted peanuts
1/2 jar of Marzetti cole slaw dressing (I use light)


Toss all ingredients except dressing together. Mix in cold dressing just before serving.


Enjoy!
Barrie

[hpcowsmkgr8chz]

Here's my favorite broccoli salad recipe. It's always a huge hit wherever I take it and I get tons of requests for the recipe. A friend of mine recently made it with lowfat mayo and she said it worked great. I haven't tried it that way yet.


Broccoli Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches broccoli -- chopped into bite-size pieces
1 cup golden raisins
1/2 cup red onion -- chopped finely
1 cup unsalted peanuts
1 lb. bacon -- diced and then fried
Dressing:
1 cup mayonnaise
1/4 cup sugar
2 tablespoons red wine vinegar


Whisk together dressing ingredients. Toss with salad. Add peanuts and bacon just before serving.

[Lillith]

Here's a real crowd pleaser:

TORTELLINI & VEGETABLE SALAD

3 1lb. pkgs. frozen tri-color tortellini, cooked
1/2 head fresh broccoli, chopped
1/2 head fresh cauliflower, chopped
1 each red & green pepper, diced
1 can small black olives, drained
1 small jar Spanish green olives stuffed w/pimentos, drained
1 small red onion, chopped
2 ribs celery, chopped
2 carrots, peeled (I just scrub w/ veg. brush), chopped
1 can beans - red, pink, or black (your choice) drained & rinsed
1 can white beans, drained & rinsed
1 bunch fresh parsley, washed and chopped
2 packets Good Seasons Ital. salad dressing, prepared as pkg. directs
1/2 cup EVOO
1/4 cup red wine vinegar
1/4 cup sugar
4 Tblsp. grated Parmesan cheese

Combine all ingre. in LARGE bowl till well mixed. Refrigerate several hours before serving. Makes 10-12 side dish servings.

[bbenedict]

I've made the cranberry broccoli salad and it is fabulous. I made it during the holidays and used fresh, chopped cranberries added just before serving. It gave the salad a beautiful pink tint. If you try it with the craisins, let me know what you think.

Mmm, mmm, mmm.

Bonnie

[golden1225]

I'm bumping this thread up in hopes someone will have a recipe they like
for broccoli salad that does not use a mayo-based dressing. My aunt gave me her recipe several weeks ago & I've misplaced it. Of course she's out of town, & there sits my broccoli waiting to be used!
TIA!!!
:) :) :)

[ljt2r]

This is a little off topic, but I think they are called crowns of broccoli. :p

[bobmark226]

Hi! I just bought a head of broccoli today at a great price (is that what it's called--a head? Sounds wrong for some reason...anyway...)

Sounds wrong, but it's actually correct.

Bob

[tidbit66]

I haven't made this for a long while but it is relatively simple and even my children liked it when they quite young so it was a good way to work in vegies. I don' t have any specific amounts so adjust as you wish.

Broccoli florets and chopped stems if you want
cherry tomatoes halved or whole grape ones
coarsely chopped red onion
grated mild or sharp cheddar

Toss with bottled or prepared as directed Italian dressing.

Chill to blend for at least an hour before serving.

The dressing and the cheese will yield a somewhat creamy Italian dressing and my mouth is watering for this just in the process of typing it out. The ingredients go on the next grocery list.

[ljt2r]

This is a little off topic, but I think they are called crowns of broccoli. :p

Florets make up crowns, which in turn make up the head. Don't ask me why I felt compelled to go look this up. :rolleyes: :D

[chipotle]

Today on Everyday Food they made this salad which I plan to try as soon as my CSA box (with broccoli) arrives this week. I will probably add some garlic as well.

PASTA SALAD WITH BROCCOLI AND PEANUTS
Serves 4 -- Prep Time 35 Minutes

Coarse salt
½ pound whole-wheat fusilli
2 heads (2 pounds) broccoli
3 tablespoons vegetable oil
½ teaspoon red-pepper flakes
¼ cup rice vinegar
2 tablespoons smooth peanut butter
3 tablespoons soy sauce
1 bunch scallions, thinly sliced crosswise (1 cup)
½ cup roasted peanuts, coarsely chopped

In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain, and rinse under cold water; set aside.
Meanwhile, trim 1 inch from the stem end of broccoli stalks. Using a vegetable peeler or paring knife, peel outer layer of stalks; thinly slice crosswise. Separate florets into bite-size pieces.
Heat 1 tablespoon oil in a large skillet over medium.Add pepper flakes, broccoli, and ¾ cup water; cover and cook until broccoli is crisp-tender, 6 to 8 minutes. Uncover and cook until liquid has evaporated and broccoli is tender, 2 to 4 minutes.
In a large bowl, whisk together remaining 2 tablespoons oil, vinegar, peanut butter, and soy sauce until smooth. Add cooled pasta, broccoli, scallions, and peanuts; toss to combine. Serve immediately, or refrigerate and serve chilled.

[Snickers]

This is a favorite when I bring it to pot luck luncheons at work. It is the first to disappear.

Fresh Vegetable Salad
(from "Taste of Home Magazine")

makes 8 servings

2 cups broccoli flowerettes
2 cups cauliflower flowerettes
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/4 cup grated carrot

Dressing:
1 cup mayo or salad dressing
1/4 cup sugar
3 Tbs. grated parmesan cheese
2 bacon strips, cooked & crumbled

Toss vegetables in a large salad bowl. In a small bowl, combine mayo, sugar, parmesan cheese; pour over vegetables and toss to coat. Cover & chill; overnight is best. Sprinkle with bacon just before serving.

My notes: I use Miracle Whip; and I have used Bacos instead of bacon.

[MISSINDI]

The Cranberry Broccoli Salad that Missi posted is one of my favorites - might be time to hit the grocery store. ;) Delicious stuff.

[brendat4]

Hi! I know this isn't a recipe using the broccoli crowns, but it is one of our new favorite recipes. I have been making it almost weekly and I love that my DD6 & DS3 will eat it too--a great way for them to eat more veggies! (and broccoli is so good for you--lots of vitamins)

Oriental Coleslaw
1 (1-lb.) pkg. broccoli slaw (I've only been able to find the 10 oz. though)
2 pkgs. ramen beef noodles
1 bunch green onions, cleaned & diced
1/2 c. toasted, slivered almonds
1 c. sunflower seeds

Dressing:
1 C salad oil
1/2 C sugar
1/3 C vinegar
Noodle seasoning packets from ramen noodles

Mix noodle seasoning packets with oil, sugar and vinegar. Combine slaw, onions, almonds and sunflower seeds. At last minute, break up noodles and mix with slaw and dressing. Serve immediately.


Notes: I've also used chopped peanuts or whatever nut I had on hand for the almonds & sunflower seeds. I decreased the oil to 3/4 cup last time b/c it was tasting too oily. I will probably decrease the sugar slightly as well next time--may have to do with the fact that my pkg. of slaw is smaller than called for. Thanks grocery story wholesalers--not! DH does not like it the next day because the noodles get a little soft but I still like it--it's just different! So don't toss the leftovers until you try it!

[laughsandlaughs]

Broccoli Salad

From


"Most broccoli salads have a creamy dressing, but I came up with this recipe using oil and vinegar instead." -Paulette Kwiatkowski, Maumee, OH

4 cups broccoli florets (about 1 head)
1/4 cup thinly vertically sliced red onion
1/4 cup (1-inch-thick) slices red bell pepper
1/4 cup raisins
2 1/2 tablespoons sliced almonds, toasted
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 center-cut bacon slice, cooked and crumbled (drained)
2 tablespoons white wine vinegar
2 tablespoons sugar
1 1/2 teaspoons olive oil

Combine first 8 ingredients in a large bowl. Combine vinegar, sugar, and oil in a small bowl, stirring with a whisk to combine. Pour vinegar mixture over broccoli mixture; toss gently to coat.

Yield: 6 servings (serving size: about 3/4 cup)

NUTRITION PER SERVING
CALORIES 84(32% from fat); FAT 3g (sat 0.4g,mono 1.9g,poly 0.6g); PROTEIN 2.6g; CHOLESTEROL 1mg; CALCIUM 35mg; SODIUM 84mg; FIBER 2.1g; IRON 0.6mg; CARBOHYDRATE 13.5g

Paulette M. Kwiatkowski, Maumee, OH
Cooking Light, AUGUST 2006