Best Souplantations Joans Broccoli Madness Salad Recipes

BROCCOLI MADNESS SALAD

Broccoli Madness Salad image

Years ago,I became addicted to Sweet Tomatoes broccoli salad, and to avoid going broke I had to learn how to make it at home! This raw salad is sweet, tangy and crunchy!

Provided by Susan Din

Time 20m

Number Of Ingredients 10

Ingredients

SALAD INGREDIENTS
1 large head broccoli- fresh - cut into small florets
1/4 c red onion-minced
1 c cashews (i usually use 1/2's & pieces)
1/4 c raisins
1/4 c bacon, crisp-crumbled
DRESSING INGREDIENTS
1 c mayonnaise
1/3 c sugar
2 Tbsp vinegar

Steps:

1. Mix dressing ingredients in a small bowl. Set aside while you do the remaining prep. Cook 4-6 pieces of bacon till crisp, drain on paper towels then crumble. Wash, and dry a LG head of broccoli. Cut it into small bite size florets and place in a large bowl. Dice the red onion and add to the broccoli.
2. Add cashews, bacon and raisins to the broccoli. Add dressing and stir to combine. Chill and serve.

SWEET TOMATOES JOAN'S BROCCOLI MADNESS SALAD

Sweet Tomatoes Joan's Broccoli Madness Salad image

You can make your own Sweet Tomatoes Joan's Broccoli Madness Salad from scratch.

Provided by Stephanie Manley

Categories Salad

Time 15m

Number Of Ingredients 9

Ingredients

1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
1/4 cup sugar
2 pounds broccoli florets
1/4 cup raisins
1/2 cup cashews
1/4 cup cooked bacon bits
1/4 cup chopped red onion

Steps:

Place mayonnaise, apple cider vinegar, vegetable oil, and sugar in a large bowl.
Beat with a whisk until the sugar has dissolved.
Add broccoli, cashews, raisins, bacon bits, and red onion.
Fold in the ingredients until evenly coated with the salad dressing.
Refrigerate for at least 4 hours before serving.

Nutrition Facts : Calories 288 kcal, Carbohydrate 16 g, Protein 5 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 12 mg, Sodium 222 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

SOUPLANTATION'S JOAN'S BROCCOLI MADNESS SALAD (SWEET TOMATOES)

Souplantation's Joan's Broccoli Madness Salad (Sweet Tomatoes) image

I had this at a chain salad bar style restaurant in FL called Sweet Tomatoes and found it online. Souplantation is another name for the chain. It was yummy. I make bacon in the microwave to save time and for easy clean up. If you use precooked bacon bits, this is a no-cook recipe. I think freshly crisped bacon is best but the other will do.

Provided by Oolala

Categories Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 bunch broccoli, uncooked, washed, cut into florets
1/2 cup cooked bacon, crumbled
1/2 cup cashews
1/3 cup raisins
1/4 cup red onion, chopped
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Steps:

Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
Serve on chilled salad dishes.

SOUPLANTATION'S JOAN'S BROCCOLI MADNESS SALAD

SOUPLANTATION'S JOAN'S BROCCOLI MADNESS SALAD image

Categories Side

Yield 6 to servings

Number Of Ingredients 9

Ingredients

1 bunch uncooked broccoli, cut into florets
1/2 cup crumbled cooked bacon
1/2 cup cashews
1/3 cup raisins
1/4 cup chopped red onion
DRESSING
1 cup mayonnaise
1/3 cup sugar
2 tablespoons apple cider vinegar

Steps:

Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth. About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld. Serve on chilled salad dishes.

CRACKED FARRO AND BROCCOLI SALAD

Cracked Farro and Broccoli Salad image

A crunchy, salty salad that proves (once again!) that it's worth having a mandoline slicer.

Categories Bon Appétit Grains Broccoli Cucumber Salad Dinner Lunch Summer Spring Healthy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 21

Ingredients

1/2 cup semi-pearled farro
Kosher salt
1 large egg yolk
3 drained oil-packed anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 garlic cloves, peeled, divided
1/4 cup vegetable oil
6 tablespoons olive oil, divided
1 teaspoon dried oregano
Freshly ground black pepper
1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
1/2 small red onion, very thinly sliced, rinsed, patted dry
1 Persian cucumber, sliced 1/4-inch thick
2 Fresno chiles, thinly sliced
1/4 cup oil-packed sun-dried tomatoes, chopped
1 cup mint leaves
5 radishes, thinly sliced
2 ounces young Pecorino, shaved

Steps:

Pulse farro in a food processor until about half of the grains are cracked, about 1 minute. Cook farro in a medium pot of boiling salted water until al dente, 10-15 minutes. Drain and rinse under cold water. Spread out on a plate and chill.
Meanwhile, blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender to combine. With motor running, gradually stream in vegetable oil and 4 Tbsp. olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.
Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate remaining garlic clove; toss with broccoli. Let sit 15 minutes to let broccoli soften. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Drizzle with 1/4 cup dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again.
Serve salad topped with radishes and Pecorino.
Do Ahead
Dressing can be made 1 day ahead; cover and chill. Salad (without mint, radishes, and Pecorino) can be made 1 hour ahead; cover and chill.