Everything But The Kitchen Sink Broccoli Salad Recipes

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EVERYTHING BUT THE KITCHEN SINK SALAD



Everything But the Kitchen Sink Salad image

This salad is a permanent feature on our menu. It starts with simple greens, then is topped with a selection of market vegetables, three balls, and the sauce of your choice. When topped with veggie balls, it's a serious vegetarian meal, but you can also top it with any ball you'd like (heat up your balls in the microwave for a minute or two to take the chill off). Ladle on your favorite warm sauce in place of the expected dressing.

Yield Serves 4 to 6

Number Of Ingredients 8

1 tablespoon olive oil
1 large portabello mushroom, stem discarded, cap cut into 1-inch pieces
Pinch of salt
1/2 bunch asparagus, trimmed and cut into 2-inch pieces
1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces
1/2 fennel head, thinly sliced
1/4 cup sherry vinaigrette (page 121)
12 warm veggie balls (page 16) or meatballs of your choosing

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the mushrooms and salt and sauté until they begin to brown and their liquid has evaporated, about 10 minutes. Transfer to a bowl and let cool in the refrigerator.
  • Bring a medium pot half full of generously salted water to a boil. Add the asparagus and cook for 2 1/2 minutes. Strain and cool the asparagus under cold running water.
  • Combine the mushrooms, asparagus, romaine, fennel, and vinaigrette in a large mixing bowl and toss to coat. Transfer to a serving platter and top with warm balls.

EVERYTHING BUT THE KITCHEN SINK BROCCOLI SALAD



Everything But The Kitchen Sink Broccoli Salad image

This salad is so full of different flavors that it will delight your taste buds. It has crunch and flavors that are unreal. Broccoli salad is one of those salads you can add what you want and it is still good. I love the mayo dressing which is basically a coleslaw dressing. Enjoy!

Provided by SK H @Soos

Categories     Vegetables

Number Of Ingredients 14

4 cup(s) chopped fresh raw broccoli
1/2 cup(s) red onion chopped
1/2 cup(s) green or red pepper
4 - chopped hard boiled eggs
1/2 cup(s) chopped black olives and 1/2 cup of water chestnuts
1 cup(s) chow mein noodles
1 cup(s) cheddar cheese
6 - strips of cooked bacon chopped into 1 inch pieces
1 cup(s) frozen peas thawed
DRESSING
3/4 cup(s) mayonnaise
3 tablespoon(s) vinegar
2 tablespoon(s) sugar
- 1/4 - 1/2 cup of milk

Steps:

  • Take all items except for the dressing ingredients and toss them together.
  • Whisk the mayo, sugar and vinegar together until smooth and add the milk to then out the mixture.
  • Pour the dressing over the vegetables and refrigerate for one hour.

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