Broccoli Side Salad Recipes

SUPER BROCCOLI SIDE SALAD

Steps:

• Combine first 4 ingredients in large bowl.
• Mix remaining ingredients until blended. Add to broccoli mixture; toss to evenly coat.
• Refrigerate 1 hour.

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:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

BODACIOUS BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
• In a large bowl, combine broccoli, cheese, bacon and onion.
• Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

BROCCOLI SALAD

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.

RAISIN BROCCOLI SALAD

Steps:

• Add 1/2 cup boiling water to a small bowl of raisins. Let stand for 10 minutes. Drain water and set raisins aside.
• Bring a large stock pot of water to a boil.
• Add broccoli florets and heat for 3-5 minutes or until broccoli is bright green but still Al Dente crunchy. The water will most likely not continue to boil after you add the broccoli and that's fine.
• Drain and rinse broccoli with cold water. Shake well to remove excess water. A salad spinner may help with this process.
• In a large mixing bowl, add mayonnaise, Balsamic vinegar, salt and pepper and mix dressing well.
• Add al dente broccoli, raisins (or golden raisins), chopped walnuts and green onions to bowl and mix well.
• Pour dressing over top of salad and mix well until broccoli is covered with dressing.
• Serve salad immediately or refrigerate, covered, until ready to serve.
• Prior to serving, mix well to prevent dressing settling.