Surprising Broccoli Salad Recipes

THE BEST BROCCOLI SALAD RECIPE

Steps:

• Chop and prep all the ingredients. In a large bowl add the broccoli florets, chopped kale, red onion, shredded carrots, chopped apple, dried cherries, chopped bacon, and sunflower kernels.
• In a medium bowl, whisk the mayonnaise, apple cider vinegar, honey, crushed red pepper, and salt, until smooth.
• Pour the dressing over the salad and toss until thoroughly coated. Then cover and refrigerate until ready to serve. *Can be made up to 3 days ahead.

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.

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.

BROCCOLI SALAD

Steps:

• In a small bowl, whisk together the mayonnaise, orange juice, sugar, apple cider vinegar, orange zest, Dijon, salt, and pepper until smooth and creamy.
• In a large salad bowl, toss together the broccoli, grapes, pecans, red onions, bacon, cheese, and dates. Toss the salad with half the dressing. Cover the bowl with plastic wrap and refrigerate for 2 hours. Adjust seasoning, adding more salt and pepper and dressing as needed. Serve

SURPRISING BROCCOLI SALAD

Steps:

• Wash and cut broccoli crowns into bite size pieces.
• In large bowl,toss together broccoli,crumbled bacon,onion and cheese.
• In separate bowl,mix mayo,vinegar and sugar.
• pour onto broccoli mix.
• Chill in refrigerator until ready to serve.

CITRUS-MARINATED BROCCOLI AND CHICKPEA SALAD

Steps:

• For the broccoli and chickpea salad: Prepare a large pot of boiling salted water and fill a large bowl with ice water. Remove the broccoli stalks and set aside for another use. Trim the broccoli crown into florets. Add the broccoli florets to the pot of boiling water and blanch for 2 to 3 minutes, until bright green and just fork-tender. Remove the broccoli florets with a slotted spoon and plunge them in the bowl of ice water. Drain the broccoli when fully cooled.
• Place the zucchini in a colander or on paper towels and salt generously. Let stand for 10 minutes, until some water is released.
• Place the broccoli, zucchini, tomatoes, chickpeas and corn in a large bowl; set aside.
• For the citrus-herb marinade: Place the cilantro, parsley, rice wine vinegar, Dijon, Hatch peppers, honey, garlic and orange juice in a food processor and pulse a few times until the herbs and garlic are finely chopped. The mixture will be loose.
• Pour over the vegetables in the bowl and toss to dress. Place in the fridge and chill for 1 hour. Season to taste with salt and pepper before serving.