Best Romainebroccoli Slaw Garden Salad Recipes
CREAMY BROCCOLI SLAW
When springtime rolls around, we are always on the hunt for a quick and easy recipe that makes a great sidekick to any meal. And when the temperatures rise, it's always nice to have a new way to serve the traditional salad recipe. Let's be honest, the same old greens can get tired and boring. That's why we were thrilled to taste the Test Kitchen's new spin on the broccoli slaw. Whether you're prepping for a potluck or planning a casual backyard luncheon, this recipe, which serves ten, is sure to please. The base of this easy-to-prepare salad is a slaw mix that you can pick up in the produce aisle at the local supermarket. Our Test Kitchen suggests the broccoli slaw mix or a standard cabbage, carrot, and red cabbage slaw combination. We love the addition of the toasted pecans and scallions for adding a nice savory touch, and that satisfying crunch, and the golden raisins add an unexpected hint of sweetness. Our secret ingredient is the lemon zest which keeps the slaw vibrant and extra fresh. If you want to make this salad a main meal, we recommend tossing grilled chicken into the mix. This is a light, refreshing, and incredibly simple summer go-to recipe.
Provided by Southern Living Editors
Categories Side Dishes
Time 45m
Yield Serves 10
Number Of Ingredients 9
Steps:
- Stir together mayonnaise, pecans, raisins, scallions, vinegar, lemon zest and juice, salt, and pepper in a large bowl until combined. Add slaw mix; toss gently until thoroughly coated. Refrigerate 30 minutes. Toss gently, and serve.
CREAMY BROCCOLI SLAW
Shredded broccoli is mixed with tart granny smith apples, chewy dried cranberries and crunchy sunflower seeds tossed in a simple creamy dressing!
Provided by Holly Nilsson
Categories Side Dish
Time 15m
Number Of Ingredients 10
Steps:
- Cut granny smith apple in half and remove seeds. Cut into fine julienne slices and toss with lemon juice.
- Mix all dressing ingredients and set aside.
- Combine all ingredients in a large bowl. Add dressing and toss to combine.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 161 kcal, Carbohydrate 17 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 81 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
EASY BROCCOLI SLAW SALAD
This is a cool, delicious, crunchy, savory and sweet broccoli slaw that will satisfy. Try this instead of coleslaw. Tastes just as good if not better the next day.
Provided by Mis' Kitchen
Categories Salad Coleslaw Recipes No Mayo
Time 2h10m
Yield 8
Number Of Ingredients 9
Steps:
- Whisk olive oil, vinegar, sugar, and ramen noodle seasoning packets together in a bowl.
- Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a bowl; fold in dressing. Refrigerate at least 2 hours. Stir again before serving.
Nutrition Facts : Calories 438.5 calories, Carbohydrate 47.4 g, Fat 26.5 g, Fiber 3.5 g, Protein 4.9 g, SaturatedFat 3.9 g, Sodium 403.4 mg, Sugar 28.4 g
ROMAINE-BROCCOLI SALAD WITH STRAWBERRIES
Time-saving prepared slaw gives you a jump start on a quick salad with fresh berries and purchased vinaigrette.
Provided by Betty Crocker Kitchens
Categories Appetizer
Yield 6
Number Of Ingredients 5
Steps:
- In large serving bowl, combine all ingredients except salad dressing; toss to mix.
- Pour dressing over salad; toss to coat.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cup, Sodium 40 mg, Sugar 5 g
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
BROCCOLI TOMATO SALAD
Garden-fresh tomatoes and broccoli brighten this summertime salad with distinctive flavor and eye-catching color. My homemade dressing mixes up in a jiffy and complements the vegetables. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place broccoli in a large saucepan with 1-inch of water Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Rinse with cold water and drain. Place in a large bowl; add the tomatoes, mushrooms and onions. , In a small bowl, whisk dressing ingredients. Pour over salad; toss gently. Cover and chill for 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 130 calories, Fat 11g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 32mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
BROCCOLI AND RAMEN NOODLE SALAD
This is a nutty and delicious broccoli salad.
Provided by Effie and Jarmen
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large salad bowl, combine the slaw, broken noodles and green onions.
- Whisk together the sugar, oil, vinegar and ramen seasoning packets. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with peanuts and sunflower seeds before serving.
Nutrition Facts : Calories 561.8 calories, Carbohydrate 52.3 g, Fat 34.4 g, Fiber 7.8 g, Protein 16.5 g, SaturatedFat 4 g, Sodium 356.3 mg, Sugar 22.3 g
COMPOSED SALAD OF ROASTED BROCCOLI, ROMAINE, CHICKPEAS, AND WALNUTS
The elements can be arranged on a platter for a composed salad or tossed together in a bowl for a traditional one.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 19
Steps:
- Make the broccoli: Preheat oven to 450 degrees. Toss broccoli with oil, and season with salt and pepper. Spread on a rimmed baking sheet, and roast until broccoli begins to soften and brown, about 15 minutes.
- Make the chickpeas: Heat oil in a small saucepan over medium heat. Add shallot, and cook, stirring until translucent, 5 minutes. Stir in chickpeas, and season with salt. Cook for 1 minute. Add vinegar, and cook until liquid has evaporated, about 1 minute.
- Make the goat cheese puree: Combine all ingredients in a food processor, and puree until smooth, scraping down sides once. Puree can be refrigerated for up to 1 day.
- Make the vinaigrette: In a small bowl, whisk together mustard, vinegar, honey, and salt. Pour in oil in a slow, steady stream, whisking constantly until emulsified.
- To assemble: Toss broccoli with 2 tablespoons vinaigrette, and toss romaine with 2 tablespoons vinaigrette. Arrange on a platter with chickpeas and walnuts. Serve with puree and additional vinaigrette on the side.
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