BROCCOLI RAISIN SALAD
For a simple but sensational side dish, I throw together this refreshing broccoli salad with raisins. I adjusted a friend's recipe to cut a few calories. The raisins add sweetness, and the bacon gives it a nice crunch. -Angela Oelschlaeger, Tonganoxie, Kansas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the Miracle Whip, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.
Nutrition Facts :
BROCCOLI RAISIN SALAD
Broccoli raisin sunflower salad.
Provided by ed smith
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 1h25m
Yield 12
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.
- Mix broccoli, bacon, red onion, and raisins in a bowl.
- Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.
Nutrition Facts : Calories 330.4 calories, Carbohydrate 24.8 g, Cholesterol 20.6 mg, Fat 23.6 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 4.2 g, Sodium 407.9 mg, Sugar 17.8 g
BROCCOLI RAISIN SALAD
You can take the time to fry, cool, and crumble bacon for this - - but if you want to save time, use Oscar Meyer Ready to Serve Fully Cooked Bacon.
Provided by Krsi Sue
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Chill at least one hour and serve.
Nutrition Facts : Calories 780.8, Fat 53.9, SaturatedFat 11.9, Cholesterol 46.2, Sodium 736.5, Carbohydrate 63.4, Fiber 9.2, Sugar 36.7, Protein 20.5
NOT YOUR AVERAGE BROCCOLI AND RAISIN SALAD
You know the one I am referring to... the broccoli salad with eight slices of bacon... it's not that one. If you don't want to stray too far from tradition, add a couple slices of chopped crisply cooked bacon or tempeh bacon. This version is not as syrupy sweet either. I've substituted broccolini and broccoflower in this recipe, too. From All-American Vegetarian cookbook.
Provided by COOKGIRl
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Toast the sunflower seeds. Let cool.
- Trim bottom 2 inches off the end of the broccoli stalks.
- In large pot of boiling water, lighlty blanch the broccoli for about 3-4 minutes. Immediately rinse with cold water and drain. Set aside.
- In small non-reactive bowl combine all the dressing ingredients except for the vinegar and blend well with hand-held immersion blender. Taste and adjust dressing. If too sweet start by adding 1/4 teaspoon but up to 1 teaspoon of the raspberry vinegar. Season with salt and pepper.
- Once cool enough to handle, dice the broccoli stems and chop up the florets into bite-size pieces. Place the cut up broccoli into a large salad bowl with the carrots, onion, raisins, and sunflower seeds.
- Keep salad refrigerated until time to serve. Serve chilled.
Nutrition Facts : Calories 131.5, Fat 6, SaturatedFat 0.8, Cholesterol 2.4, Sodium 168.8, Carbohydrate 18.8, Fiber 3, Sugar 10, Protein 3.3
BROCCOLI ~ RAISIN ~ NUT SALAD
A lightly crunchy salad with a sweet and sour dressing
Provided by Polish Housewife
Categories Salad
Number Of Ingredients 7
Steps:
- Coarsely chop nuts
- Combine first four ingredients
- Whisk together remaining ingredients for the dressing
- Pour over the salad
- Stir until everything is lightly coated in dressing
- Refrigerate for 4 hours or overnight
BROCCOLI RAISIN SALAD
This is such a wonderful salad!
Provided by The Southern Lady Cooks
Categories Salad
Number Of Ingredients 10
Steps:
- over and soak raisins with water till plump, drain.
- Combine broccoli, onion, bacon, sunflower seeds, and raisins and set aside.
- Mix the mayonnaise, vinegar, sugar, salt, and pepper.
- Toss with salad, chill until served.
- Makes about six servings.
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- Remove the broccoli florets from the stem and use the Vegetable Peeler to peel the stem.Use the Quick Prep Food Grater fitted with the coarse grating blade to grate the broccoli stem, carrots, and apples.
- Use the slicing blade to slice the broccoli florets.Add the vegetables, apple, and remaining salad ingredients to the 6 qt. (6-L) Stainless Steel Mixing Bowl.Juice the lemon with the Citrus Press into a small bowl.
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- Heat olive oil in a small skillet over medium heat. Add the garam masala or curry powder and garlic and sauté for 1 minute or just until the garlic starts to brown. Remove from heat and whisk in the lemon juice, vinegar, honey, garlic chili sauce (or red pepper flakes), and a pinch of salt and pepper. Toss in the golden raisins and set aside.
- In a large mixing bowl, toss together the broccoli, pistachios, and cilantro until combined. Pour the dressing and golden raisin mixture into the broccoli mixture and toss to combine. Taste and season with more salt, pepper, or red pepper flakes, as needed.
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- Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels. You can also crisp bacon in your air fryer.
- Cut broccoli into small pieces. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 2 minutes. Drain well, run under cold water to stop the cooking, and drain again. Or place in a water bath
- In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
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