Broccoli Boo Salad Recipes

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FAVORITE BROCCOLI SALAD



Favorite Broccoli Salad image

This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 20m

Number Of Ingredients 11

1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
1/2 cup raw sunflower seeds or slivered almonds
1/2 cup finely chopped red onion
1/2 cup grated sharp cheddar cheese (optional)
1/3 cup dried cranberries or dried tart cherries, chopped
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
1/4 teaspoon fine sea salt

Steps:

  • Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
  • Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
  • In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
  • Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
  • Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg

BROCCOLI SALAD



Broccoli Salad image

This broccoli salad recipe is a blend of fresh broccoli florets, apples, bacon, red onion and sunflower seeds, all tossed in a creamy dressing. A classic salad that feeds a crowd and is perfect for potlucks and family gatherings.

Provided by Sara Welch

Categories     Salad

Time 11m

Number Of Ingredients 11

4 cups broccoli florets (cut into bite sized pieces)
1/4 cup red onion (finely chopped)
1/2 cup bacon (cooked and crumbled)
1 apple (diced)
3/4 cup dried cranberries
1/2 cup sunflower seeds
2 tablespoons chopped parsley
1 cup mayonnaise
1 tablespoon cider vinegar
1/4 cup sugar
salt and pepper to taste

Steps:

  • Place the broccoli, red onion, bacon, apple, dried cranberries and sunflower seeds in a large bowl.
  • In a small bowl, whisk together the mayonnaise, cider vinegar, sugar and salt and pepper.
  • Pour the dressing over the broccoli and toss to combine. Cover and refrigerate for 1 hour.
  • Place the salad in a serving bowl. Top with parsley and serve.

Nutrition Facts : Calories 335 kcal, Carbohydrate 24 g, Protein 3 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 206 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

BROCCOLI BOO SALAD



Broccoli Boo Salad image

There's nothing scary about the recipe for this popular salad-it's delightfully easy to put together. The mandarin oranges also look nice with the colors in other foods and decorations for my theme.-Vicki Schlechter, Davis, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10-12 servings.

Number Of Ingredients 8

1 cup Miracle Whip
1/4 cup sugar
2 tablespoons vinegar
8 cups broccoli florets
1 can (11 ounces) mandarin oranges, drained
1/2 cup chopped red onion
6 to 8 bacon strips, cooked and crumbled
1/2 cup raisins

Steps:

  • In a small bowl, whisk Miracle Whip, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hour.

Nutrition Facts : Calories 217 calories, Fat 16g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 166mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.

BROCCOLI SALAD



Broccoli Salad image

A simple broccoli salad made with bacon, cranberries, and other simple add-ins!Be sure to check out the recipe VIDEO at the bottom of the post!

Provided by Sam Merritt

Categories     Salad     Side Dish

Time 10m

Number Of Ingredients 12

5-6 cups broccoli florets¹ (1 lb, this was about 2 ½ heads of broccoli for me (450g))
1 cup sharp cheddar cheese (thicker, not finely shredded (115g))
⅔ cup dried cranberries ((85g))
½ cup crumbled bacon² ((60g))
½ cup salted sunflower seeds ((60g))
⅓ cup red onion (diced into small pieces (50g))
¾ cup mayo (I use olive oil mayo (175g))
¼ cup sour cream³ ((70g))
1 ½ Tablespoon white wine vinegar⁴
3 Tablespoons sugar ((40g))
¼ teaspoon salt
¼ teaspoon pepper

Steps:

  • Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
  • In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
  • Pour dressing over broccoli combination and toss or stir well.
  • Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.

Nutrition Facts : ServingSize 1 cup, Calories 291 kcal, Carbohydrate 17 g, Protein 8 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 617 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g

BEST EVER BROCCOLI SALAD



Best Ever Broccoli Salad image

The BEST Broccoli Salad I've ever had! Packed full of broccoli, bacon, grapes, almonds and tossed together with a creamy dressing, every bite is delicious! The perfect addition to any BBQ, party, or potluck!

Provided by Trish - Mom On Timeout

Categories     Salad

Time 5m

Number Of Ingredients 10

1 cup light mayonnaise
1/3 cup sugar
2 tbsp red wine vinegar
1 tsp celery seed
2 heads broccoli (broken down into small florets)
12 oz bacon (cooked and chopped into small pieces)
1/2 cup almonds (toasted, slivered )
2 green onions (thinly sliced)
1 cup celery (chopped )
1 1/2 cups red seedless grapes (halved)

Steps:

  • Whisk together mayonnaise, sugar, red wine vinegar, and celery seed in a small bowl. Place in refrigerator for at least 30 minutes.
  • Combine broccoli, bacon, toasted almonds, green onions, celery and grapes in a large serving dish.
  • (To toast almonds, place on a large baking sheet and bake at 350F for 3-5 minutes stirring in between. Do not walk away! They will burn easily. The almonds are toasted when they turn light brown.)
  • Toss the dressing with the rest of the salad ingredients and stir.
  • Dressing can be added at the last minute if desired.

Nutrition Facts : Calories 269 kcal, Carbohydrate 20 g, Protein 8 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 368 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BROCCOLI SALAD



Broccoli Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 9

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Steps:

  • Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  • 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 the coat with the dressing. Refrigerate for 1 hour.
  • Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

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Chop the broccoli florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course parts from the stem first. In the bottom of a large bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli…
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