Fresh That Means Raw Broccoli Salad Recipes

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FRESH BROCCOLI SALAD



Fresh Broccoli Salad image

This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.

Provided by Nora

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

2 heads fresh broccoli
1 red onion
½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

Steps:

  • Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
  • Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
  • To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 28.5 g, Cholesterol 18.3 mg, Fat 27.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 352.9 mg, Sugar 20.3 g

FRESH BROCCOLI SALAD



Fresh Broccoli Salad image

Provided by Alton Brown

Categories     side-dish

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon white wine vinegar
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon kosher salt
Pinch freshly ground black pepper
1/4 cup olive oil
1 pound broccoli, rinsed, trimmed and sliced thinly on a mandolin
6 ounces cherry or grape tomatoes, halved
3 ounces coarsely chopped, toasted pecans or hazelnuts
2 tablespoons chiffonade fresh basil leaves

Steps:

  • Whisk together the vinegar, zest, lemon juice, mustard, salt and pepper in a medium mixing bowl. While whisking constantly, gradually add the olive oil. Add the broccoli and toss to coat. Cover and place in the refrigerator for 1 hour.
  • Stir in the tomatoes, hazelnuts and basil. Cover and allow to sit, at room temperature or in the refrigerator, for another 15 minutes before serving.

FAVORITE BROCCOLI SALAD



Favorite Broccoli Salad image

This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 20m

Number Of Ingredients 11

1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
1/2 cup raw sunflower seeds or slivered almonds
1/2 cup finely chopped red onion
1/2 cup grated sharp cheddar cheese (optional)
1/3 cup dried cranberries or dried tart cherries, chopped
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
1/4 teaspoon fine sea salt

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.

Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg

FRESH (THAT MEANS RAW) BROCCOLI SALAD



Fresh (That Means Raw) Broccoli Salad image

My friend Judy Montagu has a bi-weekly food column in the Jerusalem Post (weekend edition). She's always coming up with interesting recipes from all over the place (including Zaar). This recipe was featured in this week's column, and I know of at least 4 people who were so intrigued (myself included) that we had to try it out. It's really good. You wouldn't think it would be, but it is.

Provided by Mirj2338

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

5 stalks broccoli
3/4 small red onion, finely chopped
3/4 cup raisins (preferably golden)
1/2 cup shelled sunflower seeds
1 cup mayonnaise
1/4 cup sugar, to taste
2 tablespoons cider vinegar

Steps:

  • Cut the broccoli heads into bite-sized pieces.
  • Peel the stems and cut them up also.
  • Put the broccoli into a bowl together with the onion and the raisins.
  • Combine the dressing ingredients two hours before serving and pour over the broccoli.
  • Sprinkle the sunflower seeds over just before serving.

FRESH BROCCOLI SALAD



Fresh Broccoli Salad image

Fresh Broccoli Salad has so much flavor because of it's tangy creamy dressing, crisp bacon, chewy raisins, crunch almonds, and flavorful onions. YUM!

Provided by Krissy Allori

Categories     Side Dish

Number Of Ingredients 9

1/2 pound bacon (chopped into very small pieces (about 3/4 cup cooked))
2 heads fresh broccoli (cut into bite sized pieces with stems discarded (I had about 10 cups))
1/2 red onion (sliced thin)
3/4 cup raisins (I used half raisins, half dried cherries)
3/4 cup sliced almonds (I used half almonds, half pistachios )
3/4 cup mayonnaise
1/4 cup sour cream
1/4 cup white sugar
2 tablespoons apple cider vinegar

Steps:

  • Place bacon pieces in a heavy bottom skillet or dutch oven and cook over medium high heat, stirring occasionally. Once the bacon starts to brown and the oil starts to bubble, reduce heat to medium. Continue to lower heat and stir bacon until all of the fat has rendered and it is fully cooked. Drain and set aside.
  • Cut the broccoli into bite-size pieces. Prepare a large bowl of ice water. Boil a large pot of water and cook the broccoli for about 30 seconds and immediately transfer to the ice water. Drain and set aside.
  • Cut the onion into very thin slices. This step is optional but encouraged: soak onion in a bowl of cold water for about 30 minutes. This will make it less intense but still give you that great onion flavor.
  • To prepare salad, combine blanced broccoli with cooked bacon, raisins, almonds, and onions.
  • Prepare the dressing by mixing the mayonnaise, sour cream, sugar and vinegar together until smooth.
  • Add the dressing to the salad. Toss to combine.

Nutrition Facts : Calories 314 kcal, Carbohydrate 21 g, Protein 8 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 254 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

FRESH BROCCOLI SALAD



Fresh Broccoli Salad image

Make and share this Fresh Broccoli Salad recipe from Food.com.

Provided by Melanie

Categories     Potluck

Time 20m

Yield 12 serving(s)

Number Of Ingredients 9

2 heads fresh broccoli
1 vidalia onion
1/2 lb bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup sharp cheddar cheese, finely shredded
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons rice vinegar

Steps:

  • Cook, cool and crumble bacon. Cut broccoli into bite-sized pieces. Cut onion into thin bite-sized slices. Combine broccoli, onion, bacon, raisins, and almonds. Sprinkle with cheese and gently mix together. In a separate bowl, stir together mayonnaise, sugar and vinegar until smooth. Pour over broccoli salad and mix well. Chill and serve.

Nutrition Facts : Calories 307.9, Fat 21.3, SaturatedFat 6, Cholesterol 27.8, Sodium 368.9, Carbohydrate 24.6, Fiber 2.1, Sugar 16.1, Protein 7

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