Broccoli With Sweet Onion Vinaigrette Recipes
BLT SALAD WITH SWEET ONION VINAIGRETTE
The secret to this recipe is the grated eggs, which adds creaminess to this simple salad, finished off with sweet onion vinaigrette. It is sure to become your salad go-to!
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Dressing: In a small bowl combine apple cider vinegar, honey, onion, mustard, salt and pepper. Slowly whisk in oil. Set aside.
- Salad: Finely grate or chop 2 eggs; slice remaining 2 eggs. In a large salad bowl, combine greens, tomatoes, bacon and grated eggs. Toss with dressing to coat and garnish with remaining egg slices. Serve immediately.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 14.1 g, Cholesterol 221.9 mg, Fat 23 g, Fiber 3.1 g, Protein 12 g, SaturatedFat 4.8 g, Sodium 479.1 mg, Sugar 8 g
QUICK BROCCOLI IN VINAIGRETTE
Quick broccoli in vinaigrette is a fast, easy way to serve a tasty veggie side dish! Enjoy steamed broccoli, drizzled with a tangy balsamic dressing.
Provided by JB @ The Grateful Girl Cooks!
Categories Side Dish Vegetable Dish
Time 15m
Number Of Ingredients 7
Steps:
- To make vinaigrette, measure balsamic vinegar, dijon mustard, olive oil, salt and pepper into a small bowl. Use a whisk or a fork to blend ingredients together, until completely blended. Set vinaigrette aside while you steam broccoli.
- Trim the leaves, and cut off really tough ends of the broccoli. Give broccoli a quick rinse, then cut into spears. Place broccoli spears into a steamer basket or rack, and steam (covered) over boiling water for 5 minutes. When done, the broccoli should be crisp/tender in texture.
- Immediately transfer the steamed broccoli out of steamer and onto a serving plate. Drizzle the broccoli spears with the balsamic vinaigrette, using all of it. Sprinkle with sesame seeds, if using. Serve hot, and enjoy!
Nutrition Facts : ServingSize 1 g, Calories 55 kcal, Carbohydrate 9 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 97 mg, Fiber 3 g, Sugar 3 g
ROASTED BROCCOLI AND SWEET ONION
Broccoli and sweet onion are roasted at a high temperature to bring out the natural sugars of the vegetables.
Provided by weckle
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Meanwhile spread the broccoli florets in a single layer, on a baking sheet. Distribute the onion slices evenly over the broccoli. Drizzle the oil, add the salt and pepper and toss to evenly coat the vegetables. Roast for about 20 minutes. Toss the vegetables and return to the oven for another 5-10 minutes until tender. Serve hot or at room temperature.
Nutrition Facts : Calories 138 calories, Fat 7.3871575 g, Carbohydrate 16.51055125 g, Cholesterol 0 mg, Fiber 4.76631233531237 g, Protein 4.97714375 g, SaturatedFat 0.9938925 g, ServingSize 1 1 Serving (243g), Sodium 638.4005 mg, Sugar 11.7442389146876 g, TransFat 0.6779975 g
BROCCOLI WITH SWEET ONION VINAIGRETTE
This quick and easy recipe comes from the Renees Dressing that is used in the salad....I've modified it slightly. It is absolutely delicious....sweet and tangy and refreshing...and the colour of it is beautiful. You should prepare it just before serving, which may be it's only setback, but it doesn't take long. I hope you enjoy it!
Provided by Love2Eat
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Steam broccoli about 3 minutes (you want it to be slightly crunchy).
- Drain and rinse with cold water.
- Place broccoli, orange segments, onion and pepper in a bowl.
- Toss with vinaigrette and serve.
WARM BROCCOLI WITH VINAIGRETTE
A sweet vinaigrette dresses up these tender broccoli spears. I drizzle it over other dishes such as asparagus or green beans. It's the only way I can get my kids to eat their veggies! -Renee Smith, Sparks, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the first five ingredients until blended. In a 6-qt. stockpot, bring 10 cups water to a boil. Add half of the broccoli; cook, uncovered, 3-5 minutes or until tender. Remove with a slotted spoon; drain well. Repeat with remaining broccoli., Place broccoli in a large bowl; add cheese, pimientos and green onions. Drizzle with vinaigrette and toss to combine. Serve immediately.
Nutrition Facts :
ORANGE, TOMATO, BROCCOLI, AND SWEET ONION SALAD WITH ORANGE VINAIGRETTE
Steps:
- Steam broccoli until crisp-tender, about 3 minutes. Place broccoli in large bowl.
- Cut peel and white pith from oranges. Holding oranges over small bowl to catch juice, cut between membranes to release segments. Cut each orange segment crosswise into 3 pieces. Add orange pieces, tomatoes, onion, and fresh basil to bowl with broccoli.
- Add oil, vinegar, and orange peel to bowl with collected orange juice; whisk to blend. Season to taste with salt and pepper. Pour vinaigrette over broccoli mixture and toss to coat.
- Divide salad among 4 plates and serve.
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FARRO WITH GRILLED BROCCOLI AND SWEET ONIONS — THE MOM 100
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Estimated Reading Time 3 mins
- Preheat the grill to medium. Toss the broccoli and onions with the olive oil, season with salt and pepper, and grill, turning as the bottom sides become browned, for about 10 minutes total, until the vegetables are browned and tender. Remove them from the grill and roughly chop them.
- Heat a heavy saucepan over medium-high heat. Add the farro and cook, stirring frequently for 2 minutes, until it is lightly toasted. Add the butter and the garlic and sauté for two more minutes so that the butter melts and the grains are well coated, and you can smell the garlic. Add the broth, season with salt and pepper, and bring to a simmer. Lower the heat to medium and simmer, stirring occasionally, until the broth has been absorbed and the faro is cooked through, but still has a nice chewy consistency, about 20 to 25 minutes.
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- Add all the ingredients, except the oil, into a high-power blender (such as a Vitamix). Blend for about 30 seconds or until the sugar is completely disolved and the onions are minced.
- Remove the cover from the lid, and slowly pour in the oil. Blend this for about 3-4 minutes more or until the vinaigrette has thickened.
SAUTéED BROCCOLI WITH FLORET VINAIGRETTE RECIPE | BON APPéTIT
From bonappetit.com
- Preheat oven to 450°. Remove tender leaves from broccoli stems; wash leaves and set aside. Separate florets from large stems. Leaving some stem attached, cut enough florets into 1" pieces to measure 4 cups (set aside remaining florets for another use).
- Cut bottom 1" from stems and discard. Using a vegetable peeler, remove woody outer layer to expose the pale-green center (you'll need to remove 2–3 layers). Quarter stems lengthwise. With the tip of a paring knife, make shallow crosshatches into flat sides, if desired (this increases surface area, allowing broccoli to absorb more flavor).
- Place florets on a rimmed baking sheet; drizzle with 2 Tbsp. grapeseed oil and toss to coat. Season with salt and pepper. Roast florets, turning once, until charred, 15–20 minutes. Let cool; mince florets. Whisk shallot, vinegar, and lemon zest in a medium bowl. Gradually whisk in olive oil, then minced florets. Season vinaigrette to taste with salt and pepper.
- Toss broccoli stems and remaining 1 Tbsp. grapeseed oil in a large bowl. Heat a large skillet over medium-high heat. Working in batches, sear stems on all sides until browned in spots and crisp-tender, 3–4 minutes per batch. Divide among plates. Drizzle with vinaigrette and garnish with reserved broccoli leaves.
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