Tossed Broccoli Salad Recipes

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BROCCOLI, BACON AND CHEDDAR TOSS



Broccoli, Bacon and Cheddar Toss image

Accent the flavor of fresh broccoli with sweet raisins, smoky bacon, and a creamy mayonnaise dressing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 8

Number Of Ingredients 8

3 cups fresh small broccoli florets
1/2 cup shredded Cheddar cheese (2 oz)
1/3 cup raisins
1/4 cup chopped red onion
4 slices precooked bacon or 1/3 cup real bacon pieces
1/2 cup mayonnaise or salad dressing
2 tablespoons sugar
2 teaspoons lemon juice

Steps:

  • In large bowl, mix all salad ingredients except bacon.
  • In small bowl, mix all dressing ingredients until well blended. Pour dressing over salad; toss gently to coat.
  • Just before serving, heat bacon slices as directed on package until crisp. Drain on paper towels; crumble. Stir bacon into salad.

Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 8 g, TransFat 0 g

BROCCOLI SALAD



Broccoli Salad image

This broccoli salad recipe is a blend of fresh broccoli florets, apples, bacon, red onion and sunflower seeds, all tossed in a creamy dressing. A classic salad that feeds a crowd and is perfect for potlucks and family gatherings.

Provided by Sara Welch

Categories     Salad

Time 11m

Number Of Ingredients 11

4 cups broccoli florets (cut into bite sized pieces)
1/4 cup red onion (finely chopped)
1/2 cup bacon (cooked and crumbled)
1 apple (diced)
3/4 cup dried cranberries
1/2 cup sunflower seeds
2 tablespoons chopped parsley
1 cup mayonnaise
1 tablespoon cider vinegar
1/4 cup sugar
salt and pepper to taste

Steps:

  • Place the broccoli, red onion, bacon, apple, dried cranberries and sunflower seeds in a large bowl.
  • In a small bowl, whisk together the mayonnaise, cider vinegar, sugar and salt and pepper.
  • Pour the dressing over the broccoli and toss to combine. Cover and refrigerate for 1 hour.
  • Place the salad in a serving bowl. Top with parsley and serve.

Nutrition Facts : Calories 335 kcal, Carbohydrate 24 g, Protein 3 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 206 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

TOSSED BROCCOLI SALAD



Tossed Broccoli Salad image

I first learned about this salad when a relative of mine made it. I liked it so much that I asked for the recipe. I modified it a little by adding the bacon to it. It's a delicious salad, and the sauce really enhances the flavor!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 8

2 pounds fresh broccoli, trimmed and cut into 1-inch pieces
1/2 pound bacon, fried and crumbled
2 cups shredded mozzarella cheese
1/2 red onion, chopped
DRESSING:
1 cup mayonnaise
1/2 cup sugar
2 tablespoons cider vinegar

Steps:

  • In a large salad bowl, combine broccoli, bacon, cheese and onion. In a separate bowl, combine all dressing ingredients. Toss with broccoli mixture.

Nutrition Facts : Calories 333 calories, Fat 26g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 347mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 3g fiber), Protein 9g protein.

TOSS-TOGETHER BROCCOLI SALAD



Toss-Together Broccoli Salad image

After sampling this salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great every time.

Provided by Magesse

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

3 cups fresh broccoli florets
1 cup shredded Cheddar cheese
1 cup finely chopped onion
8 crispy cooked bacon, crumbled
½ cup sunflower seeds
½ cup raisins
6 tablespoons mayonnaise
¼ cup white vinegar
2 tablespoons white sugar

Steps:

  • Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
  • Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 24.1 g, Cholesterol 42.6 mg, Fat 30.3 g, Fiber 3.2 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 584.3 mg, Sugar 14.9 g

TOSSED SALAD



Tossed Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 12h20m

Yield 1 serving

Number Of Ingredients 11

1 ounce red wine vinegar
1 teaspoon sugar
1 tablespoon finely diced red onion
1 cup mixed greens
4 cherry tomatoes, halved
2 tablespoons crumbled feta cheese
1 tablespoon thinly sliced green onions
1/2 ounce balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 ounce olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.
  • For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
  • For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
  • Add the dressing to the salad, toss and plate.

CHICKEN BROCCOLI TOSSED SALAD



Chicken Broccoli Tossed Salad image

From Taste of Home Magazine April 2006 I've not tried this yet (1/08) but want to keep this for an idea for a spring/summer meal.

Provided by HokiesMom

Categories     Chicken Breast

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 7

4 cups broccoli florets, fresh
3 cups romaine lettuce, torn
2 cups chicken breasts, cooked and chopped
1 medium apple, chopped
1/2 cup fat-free Italian salad dressing
1/4 cup pecan halves, toasted (I'll use almonds)
2 tablespoons golden raisins

Steps:

  • Cook broccoli by steaming (microwave or stovetop) for 5-8 minutes or until broccoli is crisp-tender.
  • Drain broccoli and rinse in cold water; then pat dry with paper towels.
  • Divide romaine lettuce among four salad plates.
  • In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
  • Spoon chicken mixture onto romaine.
  • Sprinkle with pecans and raisins.

Nutrition Facts : Calories 121.6, Fat 5.2, SaturatedFat 0.5, Cholesterol 0.6, Sodium 349.1, Carbohydrate 18.7, Fiber 2.8, Sugar 11, Protein 3.7

BROCCOLI-CAULIFLOWER TOSS



Broccoli-Cauliflower Toss image

My family spends a lot of time outdoors in the summer. Served with homemade bread and fresh fruit, this chicken and vegetable salad makes a light and easy meal.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

1-1/2 cups fresh broccoli florets
1/2 cup fresh cauliflowerets
1/2 cup sliced carrots
1/4 cup water
1 cup cubed cooked chicken
6 cherry tomatoes, halved
DRESSING:
2/3 cup canola oil
1/3 cup red wine vinegar
2 teaspoons honey
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. , Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.

Nutrition Facts :

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