Best Marinated Broccoli Salad Recipes

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
• Marinate covered overnight. Just before serving add the cherry tomatoes.

MARINATED BROCCOLI-CAULIFLOWER SALAD

Steps:

• In a large bowl, combine the broccoli, cauliflower, mushrooms and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake until sugar is dissolved. Pour over vegetables and toss gently to coat. Cover and refrigerate overnight, stirring occasionally.

MARINATED CAULIFLOWER AND BROCCOLI SALAD

Steps:

• Blanch broccoli and cauliflower until just tender.
• Drain and rinse with cold water.
• In a large bowl combine cauliflower, broccoli, peppers, celery and onion.
• In a saucepan, place the vinegar, poppy seeds, sugar, mustard, salt and oil.
• Boil until the sugar has disslved.
• Pour the marinade over the vegetables and mix well.
• Chill overnight before serving.

MARINATED BROCCOLI SALAD

Steps:

• In a large resealable plastic bag, combine the broccoli, carrots, onions, olive and pimientos. Add dressing and sugar; seal bag and turn to coat. Cover and refrigerate for at least 4 hours, turning occasionally. , Just before serving, transfer to a serving bowl; stir in walnuts if desired.

MARINATED BROCCOLI-TOMATO SALAD

Steps:

• 1. Combine first six ingredients in a large bowl.
• 2. Mix remaining ingredients in a small bowl until combined; add to broccoli mixture and toss to coat.
• 3. Refrigerate for 4 hours before serving.

MARINATED BROCCOLI AND CARROT SALAD

Steps:

• In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
• Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.

MARINATED BROCCOLI SALAD

Steps:

• Combine ingredients.
• Refrigerate 4 hours.

MARINATED BROCCOLI AND CARROT SALAD

Steps:

• 1. Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add broccoli, carrot and onion. Cover and heat to boiling reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender drain.2. Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.1 Serving: Calories 120 (Calories from Fat 90) Fat 10g (Saturated 1g) Cholesterol 5mg Sodium 230mg Carbohydrate 8g (Dietary Fiber 3g) Protein 3g % Daily Value: Vitamin A 80% Vitamin C 54% Calcium 6% Iron 6% Diet Exchanges: 1 1/2 Vegetable, 2 FatFrom "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARINATED BROCCOLI-TOMATO SALAD

Steps:

• Combine first 6 ingredients in large bowl.
• Mix remaining ingredients until blended. Add to broccoli mixture; toss to coat.
• Refrigerate 4 hours.

MARINATED BROCCOLI SALAD

Steps:

• Cut fresh broccoli florets until small bite sized pieces. Toss with onion slices, raisins, sunflower seeds and bacon crumbles. Combine mayo with sugar and lemon juice. Pour over broccoli mixture. Cover in refrigerator for at least 24 hours.