Rawbroccolisalad Recipes

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.

RAW BROCCOLI SALAD

Steps:

• Whisk together the dressing ingredients well and set aside.
• Toss everything else together and pour dressing over salad.
• Cool in fridge for an hour.
• Note. I use a 9x13 glass dish for this recipe.

BEST RAW-BROCCOLI SALAD

Steps:

• Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly.
• Place in a large bowl and add crumbled bacon, onion and cheese; stir.
• In a small bowl or measuring cup, combine mayo, vinegar and sugar.
• Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend.
• Just before serving, add the halved cherry tomatoes and stir again.

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.

FRESH (THAT MEANS RAW) BROCCOLI SALAD

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.

QUICK RAW BROCCOLI SALAD

Steps:

• Chop the broccoli and tomato and put in the bowl. Don't worry about the broccoli fragmenting into lots of tiny bits and bits of stalk, it will all mix in fine.
• Add the salt, pepper, and lemon juice directly on top.
• Dollop the mayonnaise on top and add the chives, rosemary, and mint so they mix with the mayonnaise first.
• Stir all together.
• Pour over the oil and vinegar (stir together first if making more than 1 portion of this recipe).

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.