Best Favorite Broccoli Salad Recipes

FAVORITE BROCCOLI SALAD

Favorite Broccoli Salad image

This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.

Provided by Cookie and Kate

Categories Salad

Time 20m

Number Of Ingredients 11

Ingredients

1 pound broccoli florets (from 1 1/2 pounds broccoli stalks), thinly sliced and then roughly chopped (see photos)
1/2 cup raw sunflower seeds or slivered almonds
1/2 cup finely chopped red onion
1/2 cup grated sharp cheddar cheese (optional)
1/3 cup dried cranberries or dried tart cherries, chopped
1/3 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 medium clove garlic, pressed or minced
1/4 teaspoon fine sea salt

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.

Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg

FAVORITE BROCCOLI SALAD

Favorite Broccoli Salad image

"Fresh tasting...so colorful...delicious dressing" are some of the compliments I get whenever I serve this broccoli salad with a meal or take it to a church dinner. Although I use many other good salad recipes, I'm especially fond of this one. -Esther Shank, Harrisonville, Virginia

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

1 bunch broccoli, separated into florets
1 head cauliflower, separated into florets
8 bacon strips, cooked and crumbled
1 cup chopped seeded tomatoes
1/3 cup chopped onion
2 hard-boiled large eggs, sliced
1 cup mayonnaise
1/3 cup sugar
2 tablespoons cider vinegar

Steps:

In a large salad bowl, combine the broccoli, cauliflower, bacon, tomatoes, onion and eggs; set aside. , In another bowl, combine the mayonnaise, sugar and vinegar. Just before serving, pour dressing over salad and toss to coat.

Nutrition Facts : Calories 216 calories, Fat 17g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 233mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 5g protein.