Broccoli Carrot Salad Recipes
CARROT BROCCOLI SALAD
I created this salad for last summer's round of family reunions and picnics. My in-laws provided me with all the fresh vegetables from their garden.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the mayonnaise, sugar and mustard. Add to vegetable mixture; toss to coat. Cover and refrigerate. Stir in bacon just before serving.
Nutrition Facts : Calories 449 calories, Fat 26g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 385mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 6g fiber), Protein 9g protein.
BROCCOLI CARROT SALAD
"When I sampled this at an eatery, I was struck by the mix of sweet and salty flavors and different textures," recounts Katie Watson of Powell, Tennessee. "I asked our server for the recipe, and she obliged...adding that she often prepares it at home herself."
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2-3 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients. Serve at room temperature or chilled.
Nutrition Facts : Calories 401 calories, Fat 28g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 708mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 5g fiber), Protein 7g protein.
BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
- Bring a medium pot of salted water to a boil.
- Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
MARINATED BROCCOLI AND CARROT SALAD
It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 2
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
- Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
INDIAN BEAN, BROCCOLI & CARROT SALAD
Stock up on your super-greens with this vibrant, healthy lunch dish with cucumber raita, mustard seeds and lots of veggie goodness
Provided by Good Food team
Categories Lunch, Main course
Time 30m
Number Of Ingredients 16
Steps:
- Cook the green beans in a large pan of boiling salted water for 4-5 mins, adding the broccoli after the first 2 mins. Once all the vegetables are tender, drain well. Meanwhile, mix all the raita ingredients together, then set aside.
- Heat the oil in a large frying pan and toast the mustard seeds and chilli flakes for a few mins until fragrant. Add the peas, green beans and broccoli, tossing until heated through. Turn off the heat and stir in the carrots and coriander.
- Serve the salad warm (or cold for a working lunch) with a dollop of raita, sprinkled with sunflower seeds and some pitta bread, if you like.
Nutrition Facts : Calories 248 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 17 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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BROCCOLI CARROT SALAD - A FAMILY FEAST®
From afamilyfeast.com
Cuisine AmericanTotal Time 1 hr 35 minsCategory SaladCalories 361 per serving
- Trim the ends off the broccoli heads and cut into small florets. I also peeled and shredded the stems.
- In a small bowl whisk mayonnaise, vinegar, 2 tablespoons of maple syrup, spicy brown mustard and the kosher salt.
- Pour the wet mixture over the broccoli mixture and toss. Cover and refrigerate one hour, tossing after 30 minutes.
BROCCOLI CARROT SALAD RECIPE: HOW TO MAKE BROCCOLI CARROT …
From recipes.timesofindia.com
5/5 (4)Total Time 25 minsCategory SaladsCalories 127 per serving
- To prepare this healthy and delicious salad, first, peel the carrots and then slice or dice them into bite-sized pieces. Also, wash the broccoli and cut it into small florets. Chop some coriander leaves separately as well for garnish.
- Now, put a heavy-bottomed pan on medium flame and heat water in it for cooking broccoli and carrots.
- Add the broccoli florets in the hot water and let it cook for about 2 minutes or till they are tender. Also, add the carrots in the hot water and let them simmer for a minute.
- Meanwhile, put a pan on medium flame and heat some oil in it to prepare the salad dressing. Add the mustard seeds in the hot oil and let them fry for 20-30 seconds. Add the spices that are garam masala and cumin powder into the pan.
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