Broccoli Vermicelli Salad Recipes
VERMICELLI SALAD
A wonderful light salad that's easy to make. I use tomatoes from the farmer's market and it gives the salad that special 'fresh' zing. My family loves it.
Provided by Stephanie Carroll
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 13h50m
Yield 6
Number Of Ingredients 7
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
- Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 33.3 g, Cholesterol 0.9 mg, Fat 12 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 1.6 g, Sodium 778.7 mg, Sugar 3.6 g
BROCCOLI VERMICELLI SALAD
This makes a simple. fast side or main that is fairly low in calories & fat. I'm not sure where this recipe originated. It is slightly different than others posted here, so I thought I would add it. I have "very good" in the margin. When I make this, I cook the broccoli very soft so it breaks down, rather than stay in pieces (al dente). It then combines with the rest of the ingredients to "coat" the vermicelli.
Provided by Sweet PQ
Categories Low Cholesterol
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook broccoli and drain very well.
- Cook the vermicelli (to how you like your pasta) & drain.
- Mix together the brocooli & vermicelli, than add the garlic, oil, cheese, red pepper, salt & pepper. Toss to mix well.
- Serve at room temperature.
Nutrition Facts : Calories 320.2, Fat 8.8, SaturatedFat 1.6, Cholesterol 2.2, Sodium 75.4, Carbohydrate 49.8, Fiber 6.1, Sugar 2.9, Protein 12.4
BEST EVER VERMICELLI SALAD
I got this from my best friend. Everyone we know "begs" her to make it. It's a bit time consumming, but well worth it.
Provided by Kari3564
Categories Vegetable
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Boil vermicelli in salted water with 1 T oil added.
- Don't overcook.
- Drain and blanch in cold water.
- Marinate vermicelli overnight in remaining oil, accent and lemon or lime juice.
- Next day, add all other ingredients and toss.
- Season to taste.
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