Broccoli Salad With Lemon Vinaigrette Recipes

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VEGAN QUINOA SALAD WITH LEMON VINAIGRETTE



Vegan Quinoa Salad with Lemon Vinaigrette image

For a quick and healthy meal, try this vegan quinoa salad with lemon vinaigrette. It's the perfect springtime dish, thanks to the colorful veggies and light dressing.

Provided by Kirsten Nunez, MS

Categories     Main Course     Salad

Time 20m

Number Of Ingredients 12

1 cup uncooked quinoa
2 cups vegetable broth
1 cup green peas
1 cup shredded carrots
1 cup chopped red cabbage
1 medium cucumber
4 tbsp lemon juice
1/3 cup olive oil
1 tsp maple syrup
1 tsp Dijon mustard
1/2 tsp fine sea salt
1/4 tsp ground black pepper

Steps:

  • In a small pot, bring the broth to a boil. Reduce to a simmer and add the uncooked quinoa. Cook for 15 to 20 minutes, or according to the package's directions. Fluff with a fork.
  • In a large bowl, combine the cooked quinoa and all the vegetables. Add herbs or spices, if you'd like.
  • To make the lemon vinaigrette, combine all the ingredients in a small bowl. Whisk well and adjust the ingredients as necessary. Serve with the quinoa salad.

Nutrition Facts : Calories 388 kcal, Carbohydrate 42 g, Protein 9 g, Fat 21 g, SaturatedFat 2 g, Sodium 809 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

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 CARROT SALAD WITH HONEY DIJON VINAIGRETTE



Broccoli Carrot Salad with Honey Dijon Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1/2 cup walnut pieces
Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli crowns (about 2 small crowns)
1 cup julienned or coarsely grated carrots
2 tablespoons white wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup olive oil

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.

BROCCOLI AND CAULIFLOWER SALAD WITH CAPERS IN LEMON VINAIGRETTE



Broccoli and Cauliflower Salad with Capers in Lemon Vinaigrette image

A quick and easy salad, perfect for the warmer weather or if you're looking for a different way to make broccoli. This lemon vinaigrette makes any vegetable taste delicious.

Provided by Gina

Categories     Salad     Side Dish

Time 20m

Number Of Ingredients 8

1 13 oz head broccoli
1 13 oz head cauliflower
2 tbsp capers
Juice from 1/2 lemon (2 tbsp)
3 tbsp extra virgin olive oil
1 clove garlic (crushed)
1 small shallot (minced)
Salt and pepper

Steps:

  • In a small bowl, whisk the lemon juice, olive oil, garlic, shallot, salt and pepper.
  • Cut the broccoli and cauliflower into bite size florets. Using a steamer, steam the vegetables for about 5 minutes. Remove the vegetables, rinse under cold water to stop them from cooking, drain and place in a large bowl.
  • Toss with the vinaigrette and serve.

Nutrition Facts : ServingSize 1 /6th, Calories 97 kcal, Carbohydrate 7.6 g, Protein 3.2 g, Fat 7 g, Sodium 121.5 mg, Fiber 3.5 g

BROCCOLI SALAD WITH LEMON VINAIGRETTE



Broccoli Salad with Lemon Vinaigrette image

I'm always trying to find different side dishes and I love anything lemon.

Provided by Sheri Mullins

Categories     Vegetables

Time 1h

Number Of Ingredients 14

DRESSING:
2 Tbsp white wine vinegar
1 lemon, zested
1/2 lemon, juiced
2 Tbsp dijon mustard
1 tsp sea salt
1/2 tsp black pepper
1/4 c extra virgin olive oil
dash(es) red pepper flakes
SALAD:
1 lb broccoli, trimmed of stalk, rinsed, and thinly sliced
8 oz yellow, orange or red cherry tomatoes (or grape), a combination is nice
1/4 c fresh basil, julienned
1/4 c walnut pieces, toasted

Steps:

  • 1. Combine the ingredients for the dressing up to and including olive oil.
  • 2. Whisk in the olive oil until emulsified
  • 3. Place the sliced broccoli in a serving dish. Add red pepper flakes to dressing and pour in the dressing and toss together until the broccoli is coated. Refrigerate for roughly an hour.
  • 4. Meanwhile, toast nuts in skillet over medium heat.
  • 5. Slice the tomatoes in half
  • 6. Remove the broccoli from the fridge. Add the cherry tomatoes and julienned basil and gently toss to combine
  • 7. Season with salt and pepper to taste.
  • 8. Sprinkle with toasted walnuts.

More about "broccoli salad with lemon vinaigrette recipes"

FRESH BROCCOLI SALAD WITH LEMON VINAIGRETTE RECIPE | ALTON ...
fresh-broccoli-salad-with-lemon-vinaigrette-recipe-alton image
This recipe first appeared in Season 11 of Good Eats. Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking constantly. Add the broccoli …
From altonbrown.com
4.3/5 (3)
Category Sides & Salads
Servings 4-6
Estimated Reading Time 1 min
  • Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking constantly. Add the broccoli and toss to coat. Cover and refrigerate for 1 hour.
  • Stir in the tomatoes, hazelnuts, and basil. Cover and allow to sit at room temperature or in the refrigerator for another 15 minutes before serving.


ROASTED BROCCOLI WITH LEMON-GARLIC VINAIGRETTE RECIPE ...
2020-04-17 Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes. Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.
From eatingwell.com
4/5 (1)
Total Time 35 mins
Author Christyn
Calories 167 per serving
  • Slice broccoli crowns in half. Toss with 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Place cut-side down on a baking sheet. Roast until the stems are tender and browned, 25 to 30 minutes.
  • Meanwhile, combine lemon zest, lemon juice, garlic, pepper and the remaining 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 2 tablespoons oil. Drizzle the vinaigrette over the roasted broccoli.


BROCCOLI SALAD - JO COOKS
2020-08-13 How to make broccoli salad. Cook Broccoli: Place the broccoli florets in a pot of boiling water.Cook the broccoli for 2-3 minutes or until tender-crisp. Make Dressing: Meanwhile, add all the dressing ingredients to a small bowl and whisk well.Set aside. Shock: Transfer the broccoli …
From jocooks.com
4.4/5 (16)
Total Time 20 mins
Category Lunch, Salad
Calories 124 per serving
  • Cook Broccoli: Place the broccoli florets in a pot of boiling water. Cook the broccoli for 2-3 minutes or until tender-crisp.
  • Shock: Transfer the broccoli directly from the boiling water to a bowl of ice water, using a slotted spoon. Let it sit for 5 minutes, then drain well. Transfer it to a paper towel lined bowl to fully dry.
  • Toss: Remove the paper towel from the bowl and pour the dressing over the broccoli. Toss the broccoli to coat well with the dressing.


ROASTED BROCCOLI SALAD WITH LEMON VINAIGRETTE - EAT BEAUTIFUL
2020-02-22 You’ll love this healthy Roasted Broccoli Salad with Lemon Vinaigrette recipe! Roasting the broccoli makes it more delicious and flavorful! Cooking broccoli also makes it gentler and easier to digest, therefore more nutritious!Great for Paleo, Keto, Low Carb, AIP, GAPS, Whole30, Gluten-free and Vegan diets, serve this savory dish — studded with lots of fun salad …
From eatbeautiful.net
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Category Appetizer, Dinner, Lunch, Salad
Calories 198 per serving
  • On a large baking sheet, toss together broccoli, pine nuts, 2 tablespoons olive oil, garlic and 1/4 teaspoon sea salt. Roast for 15 minutes, or until the broccoli is just beginning to have dark tinges in spots.
  • While the broccoli roasts, make the dressing. In a small bowl, whisk together the remaining 2 tablespoons olive oil, lemon juice, balsamic, Dijon and 1/8 teaspoon sea salt.


LEMONY BROCCOLI SALAD RECIPE - MELISSA RUBEL JACOBSON ...
2013-12-07 Go-to Side Dish: This broccoli salad gets flavor from a knockout vinaigrette: olive oil, vinegar, lemon juice, lemon zest and shallot come together as a tangy, delicious dressing.
From foodandwine.com
5/5
Total Time 10 mins
Servings 6
  • Bring a large saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
  • In a large bowl, whisk the olive oil with the vinegar, lemon juice, lemon zest and shallot and season with salt and pepper. Add the broccoli, toss to coat and serve.


BROCCOLI KALE SALAD WITH LEMON DRESSING - PEAS AND CRAYONS
2019-01-29 Broccoli Kale Salad with Lemon Dressing. This scrumptious salad is fresh, delicious, and totally make-ahead so feel free to prep this bad boy the night before and pack it along in lunches the next day if you’d like! 5 from 13 votes. Print. Broccoli Kale Salad with Lemon Dressing. This easy kale salad features fresh veggies and a super simple homemade lemon …
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5/5 (13)
Total Time 20 mins
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Calories 334 per serving
  • First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires! I like mine a bit tart and even add a little lemon zest to the dressing. To reduce tartness, simply add a little extra sweetness, to taste.
  • Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
  • In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries.
  • Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste. Enjoy!


BROCCOLI SALAD WITH GINGER-MISO VINAIGRETTE RECIPE ...
2013-12-07 Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry. Drain and rinse the broccoli ...
From foodandwine.com
Servings 6
Total Time 10 mins
  • Bring a saucepan of salted water to a boil. Add the broccoli florets and stems and cook until bright green and just tender, about 5 minutes. Drain and rinse the broccoli under cold water until cooled; pat dry.
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2020-03-30 Step 1. Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette ...
From bonappetit.com
4.8/5 (97)
Estimated Reading Time 5 mins
Servings 4
  • Heat oil, ras-el-hanout, and garlic in a small saucepan over medium-high until fragrant, about 2 minutes. Remove from heat and whisk in lemon juice, vinegar, and honey. Season vinaigrette with salt and pepper; set aside.
  • Toast pistachios in a small skillet over medium-low heat until golden brown, about 4 minutes. Transfer to a cutting board and let cool; finely chop.
  • Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl. Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed.


BEST BROCCOLI SALAD RECIPE - LOVE AND LEMONS
2019-05-20 This broccoli salad recipe is the perfect easy cookout side dish! Tangy, refreshing, and full of yummy sweet/salty flavor, it's a lighter version of the classic recipe, made with less mayo and no sugar, meat, or dairy. Ingredients . 1 pound broccoli …
From loveandlemons.com
5/5 (168)
Total Time 25 mins
Category Salad, Side Dish
  • 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, onions, and cranberries and toss to coat.
  • Place the almonds and pepitas on the baking sheet, toss with the tamari, maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).


ROASTED BROCCOLI RADISH SALAD WITH LEMON MINT VINAIGRETTE
2020-01-03 Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender. While the vegetables are roasting, cover raisins in hot water to rehydrate. To make salad dressing, whisk together lemon …
From jessicalevinson.com
4.6/5 (9)
Total Time 25 mins
Cuisine Gluten-Free
Calories 107 per serving
  • Preheat oven to 400 degrees F. Toss broccoli and radishes with olive oil and spread on a foil-lined baking sheet. Roast for 10-15 minutes until broccoli is lightly browned and crisp and the radishes are tender.
  • To make salad dressing, whisk together lemon juice, rice vinegar, minced garlic, mustard, and olive oil. Stir in chopped mint.
  • In a large bowl, toss roasted broccoli and radishes, red onion, plumped raisins, and dressing. Season with salt and pepper. Serve hot or room temperature.


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BROCCOLI SALAD WITH VINAIGRETTE - RECIPE GIRL®
2007-11-10 4 cups small broccoli florets, sliced in half if too big. 1/4 cup thinly vertically sliced red onion. 1/4 cup thinly sliced red bell pepper. 1/4 cup raisins (golden or regular) 2 1/2 Tablespoons sliced almonds, toasted. salt & pepper to taste. 1 slice bacon, cooked, drained & crumbled. 2 …
From recipegirl.com
Reviews 1
Estimated Reading Time 30 secs
Servings 6
Total Time 15 mins


BROCCOLI AND CAULIFLOWER SALAD WITH LEMON, DIJON, AND ...
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BROCCOLI SALAD WITH SWEET VINAIGRETTE RECIPES
lemon broccoli salad recipe. broccoli salad with vinegar dressing. More about "broccoli salad with sweet vinaigrette recipes" FAVORITE BROCCOLI SALAD RECIPE - COOKIE AND KATE. 2018-01-04 · 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 … From cookieandkate.com 5/5 (259) Calories …
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BROCCOLI SALAD WITH LEMON VINAIGRETTE RECIPES
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