Broccoli Salad Judys Recipes

BROCCOLI SALAD

Broccoli Salad image

This side is from Mabel's BBQ, located in Cleveland and Las Vegas.

Provided by Michael Symon : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup buttermilk
3/4 cup plain Greek yogurt
1/4 cup apple cider vinegar
2 tablespoons packed light brown sugar
1 tablespoon Bertman Ball Park Mustard or other stadium-style brown mustard
1/4 teaspoon grated nutmeg (preferably freshly grated)
1/2 cup chopped fresh dill
Kosher salt and freshly ground pepper
1 large bunch broccoli, cut into small florets; stems peeled, quartered lengthwise and thinly sliced
1 cup roasted salted peanuts
1 cup dried cherries
1 cup thinly sliced scallions

Steps:

In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.

JEN'S BROCCOLI SALAD WITH BACON

Jen's Broccoli Salad with Bacon image

A combined recipe of broccoli and seven-layer salad, this is the yummiest and best way to eat broccoli! There are so many ingredients you can add to this salad to make it your own personal, signature salad, but this is mine. Enjoy!

Provided by jen15

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 8h30m

Yield 12

Number Of Ingredients 9

Ingredients

3 pounds broccoli, cut into florets
1 pound cooked bacon, crumbled
½ red onion, diced
½ cup baby Roma tomatoes, quartered
1 (8 ounce) package shredded sharp Cheddar cheese
¾ cup mayonnaise
⅔ cup grated Parmesan cheese
½ cup sour cream
2 tablespoons white sugar

Steps:

Bring a large pot of water to a boil. Put broccoli florets into water just long enough to turn bright green, about 10 seconds. Remove and place immediately into a bowl of ice water. Let cool, about 5 minutes; drain.
Combine broccoli, bacon, red onion, tomatoes, and Cheddar cheese in a bowl.
Combine mayonnaise, Parmesan cheese, sour cream, and sugar in a separate bowl. Mix until all ingredients are combined and smooth. Add to broccoli mixture and toss gently. Cover and refrigerate overnight, 8 hours to overnight.

Nutrition Facts : Calories 468.1 calories, Carbohydrate 12.1 g, Cholesterol 74.6 mg, Fat 36.6 g, Fiber 3.1 g, Protein 24.1 g, SaturatedFat 12.8 g, Sodium 1179 mg, Sugar 4.7 g

JUDY'S BROCCOLI SALAD

Judy's Broccoli Salad image

Make and share this Judy's Broccoli Salad recipe from Food.com.

Provided by MsPia

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 large broccoli
1 cup raisins
1 small onion, chopped fine
1/2 cup cubed cheddar cheese
3 -5 slices cooked bacon, crumbled
1 cup sunflower seeds
1 cup mayonnaise
1 tablespoon vinegar
1/4 cup sugar

Steps:

Soaked the raisins in water for 20 minutes, meanwhile chop the broccoli into very small pieces.
Mix it with the onions, cheddar cubes and bacon.
For the dressing mix mayo, vinegar and sugar all together.
Add raisins and sunflower seeds to broccoli mix.
Mix a little dressing at a time, you may not need to use all of it.

BROCCOLI SALAD. JUDYS RECIPE RECIPE

Broccoli salad. Judys recipe Recipe image

Provided by á-25594

Number Of Ingredients 10

Ingredients

1 1/2 heads broccoli chopped into small pieces
1/3 c diced red onion
1 c celery
2 1/4 c red grapes halved
Cashews
1/4 c sugar
3 T white wine vinegar
1 1/3 c mayo
Bacon pieces fresh cooked is best, about 1/4 lb
Cashews

Steps:

Mix broccoli, onions, celery,grapes in a large bowl. Set aside Mix mayo, vinegar, sugar. Add to above Just before serving add bacon and cashews

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.

WENDY'S BROCCOLI SALAD

Wendy's Broccoli Salad image

Make and share this Wendy's Broccoli Salad recipe from Food.com.

Provided by WendyTN

Categories Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 bunches fresh broccoli (just use the florets)
12 slices crumbled cooked bacon
1/4 cup diced red onion
2/3 cup raisins
1/3-1 cup mayonnaise
1 tablespoon sugar
1 tablespoon vinegar (I use red wine vinegar)

Steps:

Combine all salad ingredients and then toss with dressing ingredients that have already been mixed together.
Let sit in fridge at least 2 hours. I always like it better the next day.

Nutrition Facts : Calories 229.5, Fat 11.5, SaturatedFat 2.9, Cholesterol 21, Sodium 502.7, Carbohydrate 25.5, Fiber 3.8, Sugar 14.1, Protein 8.8

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