Best Summer Broccoli Salad With Sweet Balsamic Vinaigrette Recipes

SIMPLY SWEET BALSAMIC VINAIGRETTE DRESSING

Steps:

• Mince the garlic with a garlic press or a high-quality chef's knife.
• Measure all the other ingredients and add everything to your blender or food processor. With variable speed units, start with a low speed and then gradually increase it to a higher speed until the mixture is perfectly smooth.
• If you don't have a blender or a food processor, simply add all the ingredients to a jar with a twist off lid or even a bowl and just shake or whisk until everything's well-mixed.
• Use the dressing on a salad or as a marinade for other dishes. Transfer any leftover dressing to an airtight sealed container and store it in the fridge for up to 10 days.

EMILY'S STRAWBERRY BALSAMIC SALAD

Steps:

• To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
• Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

BROCCOLI SALAD WITH SWEET VINAIGRETTE

Steps:

• In a plastic storage container, whisk together the juice, yogurt, mustard, and preserves. Add the broccoli and onion. Toss to coat.
• Cover the container with the lid. Refrigerate for at least 1 hour or up to 1 day before serving.

BROCCOLI SALAD WITH GARLIC AND SESAME

Steps:

• In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
• In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.