Lowfatbroccolisalad Recipes

FRESH BROCCOLI SALAD

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.

FAVORITE BROCCOLI SALAD

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.

BEST BROCCOLI SALAD RECIPE (NO MAYO!)

Steps:

• Combine all salad ingredients in a large bowl.
• Combine dressing ingredients in a blender or food processor and pulse until smooth. (Alternately you can combine in a jar and shake) Add water as need to reach desired consistency. Taste, add salt and pepper to taste if needed, and pour over broccoli salad.
• Toss salad to coat. Serve immediately or cover and chill up to 24 hours.

RAW BROCCOLI SALAD (REDUCED CALORIE/LOW FAT)

Steps:

• Discard broccoli stems and finely chop florets or broccolini. Set aside.
• In a medium mixing bowl, whisk the Splenda, vinegar and mayonnaise toghether until it is an even, smooth consistency. Stir in the broccoli and remaining ingredients. Toss until coated. Chill until ready to serve.

BROCCOLI SALAD LOW-FAT & SUGAR-FREE

Steps:

• Cut the Broccoli into bite-sizes and dice the red onion. Halve the grapes.
• Mix the dressing separately.

BROCCOLI SALAD

Steps:

• Combine broccoli florets, cheddar cheese, dried cranberries, bacon, sunflower seeds, and onion in a large bowl.
• In a separate, small bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper until smooth and well-combined.
• Pour dressing over broccoli combination and toss or stir well.
• Broccoli salad may be served immediately, but for best flavor refrigerate for at least one hour before serving. Make sure to toss broccoli salad thoroughly again before serving.Keep refrigerated if not consuming right away.

KETO BROCCOLI SALAD RECIPE

Steps:

• mix mayo, apple cider vinegar and erythritol in small bowl to make the broccoli salad dressing and set aside
• Combine the remaining ingredients in a large bowl
• Add the dressing mixture and combine well
• Chill for 1+ hours before serving

KETO BROCCOLI SALAD WITH CHEESE AND BACON

Steps:

• Lightly steam broccoli for a minute or two. Drain and cool.
• In a large bowl, mix the mayonnaise, vinegar and stevia with a whisk.
• Toss the broccoli and cheddar cheese into the dressing.

MEDITERRANEAN LOW CARB BROCCOLI SALAD

Steps:

• In a large bowl, mix together ALL of the salad ingredients.
• In a medium bowl, stir together all of the dressing ingredients,
• Pour the dressing over the broccoli and stir to coat well. Cover and refrigerate for at least 2 hours, up to overnight, so that broccoli can absorb the dressing and develop the flavor.
• DEVOUR!