Best Jessicas Broccoli Salad Recipes
FAVORITE BROCCOLI SALAD
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
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
LOADED BROCCOLI SALAD RECIPE
This easy-to-make simple broccoli salad is loaded with everything good - bacon, apples, cheese, onion, carrots, craisins, walnuts, and of course fresh broccoli.
Provided by Camille Beckstrand
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- In a large bowl, mix together broccoli, carrots, onion, apple, Craisins, walnuts, cheese, and bacon.
- In a smaller bowl, combine dressing ingredients.
- Gently fold the dressing into the broccoli bowl until all ingredients are coated with dressing.
- Cover and chill in the fridge for 2 hours before serving.
- Salad will remain fresh for up to 2 days covered in the fridge.
Nutrition Facts : Calories 189 kcal, Carbohydrate 13 g, Protein 8 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 361 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving
JESSICA'S BROCCOLI SALAD
Number Of Ingredients 7
Steps:
- Cook bacon & drain. Mix bacon, broccoli, onion, and cheese. In a separate bowl, mix sugar, miracle whip, and vinegar. Pour over broccoli mixture.
BROCCOLI SALAD
Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It's sweet, sharp and full of different textures and colours
Provided by Liberty Mendez
Categories Lunch, Side dish
Time 13m
Number Of Ingredients 11
Steps:
- To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
- Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
- Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.
Nutrition Facts : Calories 617 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium
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