Crispy Fried Broccoli Salad Recipes

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FRIED BROCCOLI



Fried Broccoli image

This is a recipe I came up with when I was on the South Beach Diet. It is a very healthy recipe and my husband asks for it almost all the time.

Provided by R T=J/C/S

Categories     Side Dish     Vegetables     Broccoli

Time 10m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package frozen broccoli, thawed
1 tablespoon olive oil
½ teaspoon crushed red pepper flakes
salt, to taste

Steps:

  • Rinse and pat dry the broccoli.
  • Heat the olive oil in a large skillet over medium heat, add the crushed red pepper and heat 1 minute. Cook and stir the broccoli in the skillet until it begins to get crispy, 5 to 7 minutes. Season with salt to serve.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 5.6 g, Fat 3.8 g, Fiber 3.5 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 27.4 mg, Sugar 1.6 g

CRISPY CHICKEN-AND-BROCCOLI SALAD



Crispy Chicken-and-Broccoli Salad image

You will never again have trouble getting your family to eat broccoli once you serve them this main dish salad. A satisfying meal that is simple to make, preparing this quick summer salad recipe allows you more family time and less time in the kitchen prepping and cooking. There are so many tastes and textures going on in this salad. It is slightly creamy, tangy, and crunchy - there's something in there that will please everyone. The addition of fresh grapes might seem odd if you've never lived in the South, but they are a traditional part of broccoli salad and add a fresh crunch and a little sweetness. Add the chicken after the salad has a chance to marinate so it stays crispy. Purchase fried chicken tenders from the deli section of your supermarket or you can pick some up from your favorite fast food chain. This recipe makes an ideal addition to the menu for an outdoor picnic, barbecue, church potluck or even the Thanksgiving table. Do you like to play with your food? Use the fried chicken and broccoli combination as a base and switch up your other fillings. Add cranberries, toasted pecans or almonds, halved cherry tomatoes, diced apples, shallots instead of red onion, or a number of other ingredients. This salad just gets better the longer it sits, which means leftovers are fantastic. Before the family eats it all, package some up for your lunch the next day. You need to let this salad chill before adding the chicken, which makes this a great make-ahead recipe. If you need to take a dish to party, try this recipe; simply wait until you arrive before adding in the chicken.

Provided by Southern Living Test Kitchen

Categories     Broccoli

Time 15m

Yield Serves 4 to 6

Number Of Ingredients 12

2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
2/3 cup olive oil
5 cups broccoli florets
1 1/2 cups seedless grapes, halved
4 ounces sharp Cheddar cheese, grated (about 1 cup)
3/4 cup sliced almonds, toasted
1/2 cup thinly sliced red onion (from 1 small red onion)
5 fried chicken tenders, coarsely chopped (about 4 cups)

Steps:

  • Whisk together honey, vinegar, mustard, salt, and pepper in a large bowl until blended and smooth. Drizzle in oil, whisking until emulsified, 30 seconds. Stir in broccoli, grapes, cheese, almonds, and onion. Cover; chill at least 2 hours or up to overnight. Stir in chicken before serving.

DEEP-FRIED BROCCOLI



Deep-Fried Broccoli image

Provided by Molly Yeh

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Vegetable oil, for frying
3 tablespoons grated Parmesan
1 teaspoon ground sumac
1/2 teaspoon ground cayenne
Zest of 1 lemon, plus wedges, for serving
6 large cloves garlic, thinly sliced
1 head broccoli (about 1 pound), cut into florets
Kosher salt

Steps:

  • Heat about 2 inches of oil in a large pot to 365 degrees F. Meanwhile, line a baking sheet with paper towels.
  • In a small bowl, stir together the Parmesan, sumac, cayenne and lemon zest.
  • Add the garlic to the oil. Fry until light golden, 30 seconds to 1 minute. Remove to the lined baking sheet to drain. Add half of the broccoli to the oil and fry, turning occasionally, until browned and crispy, about 3 minutes. Remove to the lined baking sheet to drain and season with salt. Repeat with the remaining broccoli.
  • Put the broccoli in a serving bowl and toss with the Parmesan mixture. Sprinkle with the fried garlic. Serve immediately with lemon wedges.

CRISPY OVEN-FRIED BROCCOLI



Crispy Oven-Fried Broccoli image

The most addictive broccoli you'll ever eat! Crispy crunchy on the outside, crispy tender on the inside and seasoned to satisfy. So easy to make you'll want to make it every night!

Provided by Maegan - The BakerMama

Categories     Main

Time 30m

Number Of Ingredients 5

1 pound broccoli florets (about 6-7 cups)
1/4 cup unsalted butter, melted
1 cup plain bread crumbs or panko
1/2 cup grated parmesan
1/2 teaspoon garlic salt

Steps:

  • Preheat oven to 400°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
  • Put the broccoli florets in a large resealable plastic bag. Add the melted butter to the bag, seal and shake to coat the broccoli evenly in the butter.
  • Add the bread crumbs, grated parmesan and garlic salt to the bag, seal and shake again until the broccoli florets are coated evenly in the dry ingredients.
  • Spread the coated broccoli florets out in a single layer on the prepared baking sheet. Bake for 20-25 minutes or until the broccoli starts to toast at the edges and stems.

CRISPY BROCCOLI SALAD



Crispy broccoli salad image

Broccoli lovers rejoice: this crispy salad serves up broccoli topped with a crispy, spicy coating. It's accompanied with mixed grains, mint and rocket

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course, Supper

Time 25m

Number Of Ingredients 10

75g ground almonds
1 tsp garam masala
1 head broccoli , stalk removed, cut into quarters, then halved again to make 8 wedges
1 egg , beaten
1 red onion , peeled and finely sliced
1 lemon , juiced
75g natural yogurt
250g mixed grain pouch, heated following pack instructions
½ bag rocket
½ small pack mint , leaves picked

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the ground almonds and garam masala together with some seasoning. Stir the broccoli pieces with the egg to coat, then in the almond mix. Tip onto a lined baking tray and put into the oven to roast for 15 mins.
  • Mix the onion with half the lemon juice and a splash of water, then set aside to lightly pickle. Mix the remaining lemon juice with the yogurt, season and set aside.
  • In a large mixing bowl, mix the cooked mixed grains with the rocket and most of the red onion. Drizzle in half the dressing, toss, then tip onto a serving plate and top with the crispy broccoli. Drizzle with the remaining dressing, mint leaves and a final scattering of red onion slices.

Nutrition Facts : Calories 645 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 30 grams protein, Sodium 0.3 milligram of sodium

S/D.BROCCOLI STIR FRIED SALAD



S/D.broccoli Stir Fried Salad image

S/D. = side dish. O.K. Here is an interesting and very easy way to use those broccoli stalks that often get thrown away. I hate waste as food costs so much. This is a super curry, cooks in a few minutes, when I am on my own I eat it without rice. Serve this as a side dish with a meat curry.

Provided by Brian Holley

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 medium onion, finely sliced
3 garlic cloves, chopped
1 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 cup coconut milk
1/2 cup water
8 ounces broccoli stems, finely chopped
2 tomatoes, chopped
salt

Steps:

  • Heat the butter in a pan and fry the onions and garlic till just coloured.
  • Add the spices and cook for 1 minute.
  • Add coconut milk and water bring to the boil.
  • Add the broccoli and simmer for 5 minutes.
  • Add the tomatoes and cook 2 minutes.
  • Add salt to taste.
  • Simple wasn't it.

Nutrition Facts : Calories 187.8, Fat 15.7, SaturatedFat 11.4, Cholesterol 22.9, Sodium 113.6, Carbohydrate 11.4, Fiber 3.3, Sugar 4.6, Protein 3.3

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