Kellys Broccoli Salad Recipes

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BACON AND BROCCOLI SALAD



Bacon and Broccoli Salad image

One taste of this updated take on a deli counter classic and you'll be hooked on this year-round favorite salad.

Provided by Kelly Senyei

Categories     side-dish

Time 20m

Yield 12 servings

Number Of Ingredients 12

6 slices bacon
3 medium heads broccoli, cut into florets
4 scallions, thinly sliced
1 cup diced red onion
4 cups red grapes, halved
1/2 cup mayonnaise
1/4 cup sugar
2 tablespoons milk
1 tablespoon white vinegar
Kosher salt and freshly ground black pepper
1 1/2 cups shredded mozzarella
1/2 cup sliced almonds

Steps:

  • Add the bacon to a large skillet and cook over medium-low heat, flipping it as needed, until all the fat has rendered, about 8 minutes. Transfer the bacon to a paper towel-lined plate. Let cool, then crumble.
  • Meanwhile, stir together the broccoli, scallions, onions and grapes in a large bowl.
  • Whisk together the mayonnaise, sugar, milk and vinegar in a medium bowl. Taste and season the dressing with salt and pepper.
  • Add the dressing to the salad, toss to combine and then stir in the mozzarella, almonds and crumbled bacon. Serve immediately or cover and refrigerate until ready to serve, ideally, up to 1 day in advance.

BROCCOLI SALAD



Broccoli Salad image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

6 slices bacon, cooked crisply and crumbled
2 broccoli heads or 8 cups
1/2 red onion, sliced very thin
2/3 cup sharp cheddar cheese, grated
1/3 cup mayonnaise
1/3 cup sour cream
1/4 teaspoon celery seed
Salt and freshly ground pepper

Steps:

  • Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
  • Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper.

THE BEST BROCCOLI SALAD WITH BACON



The Best Broccoli Salad with Bacon image

Skip the store-bought salads in favor of the best broccoli salad recipe studded with bacon and grapes tossed in a homemade creamy dressing.

Provided by Kelly Senyei

Time 25m

Number Of Ingredients 11

3 medium heads broccoli, cut into florets
4 scallions, thinly sliced
1 cup diced red onion
1 1/2 cups shredded mozzarella cheese
4 cups red grapes, halved
1/2 cup mayonnaise
1/4 cup sugar
1 Tablespoon white vinegar
2 Tablespoons whole or nonfat milk
1/2 cup sliced almonds
6 slices bacon, cooked and crumbled

Steps:

  • In a large bowl, stir together the broccoli florets, sliced scallions, diced red onion, shredded mozzarella cheese and grapes.
  • In a medium bowl, whisk together the mayonnaise, sugar, white vinegar and milk. Taste and season the dressing with salt and pepper.
  • Add the dressing to the bowl with the broccoli, tossing to combine, then stir in the sliced almonds and crumbled bacon. Serve immediately or store, covered, in the fridge until ready to serve.

Nutrition Facts : Calories 257 kcal, Carbohydrate 20 g, Protein 8 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 248 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

KELLY'S BLACK BEAN SALAD



Kelly's Black Bean Salad image

My sister Kelly makes this AMAZING salad anytime we have a family get-together. It is loved by everyone in the family. The Mexican flavor is is unbeatable! Keeps in the fridge for up to a week!

Provided by Chelsea

Categories     Salad     Beans     Black Bean Salad Recipes

Time 35m

Yield 10

Number Of Ingredients 13

1 cup white rice
2 cups water
1 (14.5 ounce) can diced tomatoes, drained
⅓ cup red wine vinegar
3 cloves garlic, minced
1 tablespoon ground cumin
4 teaspoons chili powder
1 ½ teaspoons salt
1 teaspoon oregano
ground black pepper to taste
¾ cup canola oil
3 (15.5 ounce) cans black beans, drained and rinsed
½ (10 ounce) box frozen corn, thawed

Steps:

  • Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
  • Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
  • Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

Nutrition Facts : Calories 373.7 calories, Carbohydrate 45 g, Fat 17.8 g, Fiber 10.5 g, Protein 10.4 g, SaturatedFat 1.4 g, Sodium 926.4 mg, Sugar 1.8 g

KELLY'S CHICKEN AND ZITI



Kelly's Chicken and Ziti image

Chicken Ziti with not only broccoli, but also tomatoes, rosemary and a light cream sauce. Let Ziti light up your world.

Provided by Kelly

Categories     Main Dish Recipes     Pasta     Chicken

Yield 6

Number Of Ingredients 9

1 (16 ounce) package ziti pasta
1 tablespoon olive oil
1 tablespoon minced garlic
1 skinless, boneless chicken breasts
3 large tomatoes, diced
1 teaspoon dried rosemary, crushed
1 head fresh broccoli
½ pint heavy whipping cream
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Drop in pasta and cook for 8 to 10 minutes or until al dente. Drain.
  • Meanwhile, put olive oil and minced garlic in large skillet. Cut chicken into small pieces and brown in skillet. Add tomatoes and rosemary and stir together. Parboil broccoli (by partially cooking it in boiling water, just to soften) and add it to the chicken mixture. Pour cream over all, stir together and bring to a simmer. Add chicken mixture to cooked pasta and toss to coat. Top with cheese and serve.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 65.6 g, Cholesterol 77.5 mg, Fat 22.5 g, Fiber 4.9 g, Protein 22.7 g, SaturatedFat 12.1 g, Sodium 257.7 mg, Sugar 5.4 g

KELLY'S BROCCOLI SALAD



Kelly's Broccoli Salad image

Make and share this Kelly's Broccoli Salad recipe from Food.com.

Provided by AZRoxy63

Categories     Pork

Time 23m

Yield 13-15 serving(s)

Number Of Ingredients 7

2 bunches broccoli
20 slices bacon
3/4 cup finely chopped red onion
1/4 teaspoon salt
1 1/2 cups Miracle Whip
1/2 cup granulated sugar
2 tablespoons apple cider vinegar

Steps:

  • Chop broccoli florets into small bite-size pieces and place into a large bowl.
  • Add chopped onion to bowl.
  • Fry bacon to a crisp state, drain, cool and crumble into bowl on top of vegetable mix.
  • DO NOT MIX IN!
  • Cover and refrigerate until ready to serve.
  • In another bowl, combine miracle whip, salt, vinegar, and sugar.
  • Mix well, cover, and refrigerate also.
  • When ready to serve, mix dressing thoroughly throughout broccoli mix and serve.
  • Enjoy!

Nutrition Facts : Calories 225.6, Fat 16.1, SaturatedFat 5.3, Cholesterol 23.7, Sodium 366.5, Carbohydrate 15.1, Fiber 2.6, Sugar 9.7, Protein 6.8

KELLY'S CHEESE BROCCOLI RICE CASSEROLE



Kelly's Cheese Broccoli Rice Casserole image

Make and share this Kelly's Cheese Broccoli Rice Casserole recipe from Food.com.

Provided by Wildflour

Categories     < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

2 (10 ounce) packages frozen chopped broccoli, thawed
1 (10 3/4 ounce) can cream of broccoli soup
1 (10 3/4 ounce) can cream of chicken soup
16 ounces Velveeta cheese, cubed
1 1/2 cups raw Minute Rice
6 -8 tablespoons melted butter
0.5 (12 ounce) box Chicken In A Biscuit crackers, crushed into fine crumbs

Steps:

  • In large bowl, combine soups and Velveeta. Microwave til melted and creamy. About 5 minutes, stirring occasionally.
  • Stir in broccoli and rice.
  • Pour into greased 13x9-inch pan or glass baking dish.
  • Stir cracker crumbs into melted butter and sprinkle evenly over top.
  • Cover and bake at 350ºF for 30 minutes.
  • Uncover and bake 10-15 minutes longer. Or til casserole is bubbly and crumbs are golden.

Nutrition Facts : Calories 366.1, Fat 23.5, SaturatedFat 14.2, Cholesterol 70.8, Sodium 1169.2, Carbohydrate 26.3, Fiber 2.5, Sugar 5.7, Protein 13.5

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