Broccoli Salad Light Recipes

BROCCOLI SALAD WITH LIGHTER CREAMY DRESSING

Steps:

• Cut the florets into slices no thicker than 0.7 cm / 1/4" thick.
• Place in a bowl with remaining Salad ingredients.
• Mix Dressing well in a large bowl - use a whisk to ensure it's all well incorporated. It will be thin and pourable - see video for consistency.
• Pour all over Salad, toss well.
• Cover and refrigerate overnight (minimum 2 hours). Remove from fridge and bring to room temperature before serving.

LIGHT BROCCOLI SALAD RECIPE

Steps:

• In a small bowl, stir vinegar, shallot and salt together then allow it to sit for 10 minutes-allowing the shallot to soak in the vinegar will mellow the harsh flavor of the shallot. After 10 minutes, whisk in the oil and chopped parsley. Set the vinaigrette aside until the salad ingredients have been prepared.
• Rinse the broccoli under cool water and remove as much water as possible by blotting with a paper towel. Remove the florets from the head of broccoli then cut them into small pieces and place in a medium-sized mixing bowl and set aside.
• Next peel the tough outer skin of the broccoli stems using a vegetable peeler or paring knife. Slice the stems thinly then chop into bite-sized pieces. Add the stem pieces in with the florets-you should have about 5-6 cups of finely chopped broccoli.
• Add the toasted sunflower seeds and dried cranberries in with the broccoli, then pour the vinaigrette over the mixture. Toss to coat evenly. Add Parmesan cheese, black pepper to taste and toss to combine. Enjoy!

FAVORITE BROCCOLI SALAD

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.

EASY BROCCOLI SALAD

Steps:

• Chop bacon and cook in skillet until crispy. Remove from skillet onto paper towel lined plate to grain grease.
• Place broccoli florets, chopped red onion, chopped celery, almonds and dried cranberries in a large bowl. Add bacon.
• In a measuring cup, whisk together mayo, sour cream, vinegar, lemon juice, honey, salt and pepper. Pour over salad and toss gently to coat.

LIGHT AND EASY BROCCOLI SALAD

Steps:

• Pour broccoli into a large mixing bowl.
• Add onion, sunflower seeds, raisins, and chopped turkey bacon.
• In a small bowl, mix together the remainder of the ingredients. This will make the dressing.
• Pour the dressing over the bowl with the broccoli and other ingredients.
• Stir really well, coating each piece in dressing.
• Let sit in fridge at least 30 minutes before serving.
• Keep in fridge for up to 5 days.

BROCCOLI SALAD (COOKING LIGHT)

Steps:

• Combine the first 5 ingredients in a large bowl.
• Combine mayonnaise and remaining ingredients, stirring with a whisk. Pour dressing over broccoli mixture, and toss well. Chill for 1 hour.

LIGHT AND EASY BROCCOLI SALAD

Steps:

• Remove broccoli stems and set aside. Chop broccoli into small florets.
• Attach the shredder blade to a food processor. Shred 1/2 of the broccoli stems and 1/2 of the carrots. Switch to the slicer blade and slice remaining broccoli stems and carrots. Dump contents of the food processor bowl into a large bowl with broccoli florets and onion.
• Whisk together mayonnaise, olive oil, vinegar, and lemon juice in a small bowl. Pour in with the veggies and toss to coat. Marinate in the refrigerator for at least 1 hour.
• Taste and season with salt. Add sunflower seeds just before serving.