Best Sunnys Money Salad Recipes

Sunny's Quick Steamed Broccoli Salad image

Provided by Sunny Anderson

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Two 10- to 12-ounce bags steamable broccoli florets, such as Birds Eye
4 to 6 sprigs fresh thyme
1 clove garlic, grated on a rasp grater
Zest of 1 lemon
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon sriracha
1 tablespoon lemon juice
1 tablespoon sugar
Freshly cracked black pepper
1/4 cup finely chopped red onion
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup toasted sliced almonds

Steps:

For the broccoli: Steam the broccoli according to the package directions.
Add the thyme, garlic and zest to a large bowl and brush or rub the ingredients against the bottom and sides of the bowl. Add the steamed broccoli and toss. Refrigerate until chilled.
For the dressing: In a medium bowl, add the mayonnaise, sriracha, lemon juice, sugar and some black pepper. Whisk until the sugar dissolves.
For the salad: Add the red onions, raisins and cranberries to the bowl with the dressing. Stir to combine.
Discard the thyme from the broccoli. Add the dressing and gently fold until the broccoli is evenly coated. Serve chilled or at room temperature sprinkled with the almonds.

Sunny's Arugula Waldorf image

Provided by Sunny Anderson

Categories side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup sour cream
2 tablespoons finely chopped chives
1 teaspoon honey
Zest of 1 orange plus 1 tablespoon orange juice
Kosher salt and freshly ground black pepper
4 cups loosely packed baby arugula
1 cup candied walnuts, gently chopped
1/4 cup golden raisins
1 firm red-skinned apple, julienned
1 stalk celery, halved lengthwise and thinly sliced
1 ounce shaved Pecorino-Romano cheese, for serving

Steps:

In a medium bowl, whisk together the sour cream, chives, honey, orange zest and juice and salt and pepper to taste.
In a large bowl, add the arugula, walnuts, raisins, apple and celery. Toss to mix, then add a spoonful of the dressing at a time, tossing between additions, until the salad is lightly dressed. Serve topped with shaved Pecorino-Romano.

Sunny's Simple Summertime Couscous Salad image

Provided by Sunny Anderson

Categories side-dish

Time 2h25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 teaspoon honey
2 tablespoons orange juice
Kosher salt and freshly ground black pepper
1 teaspoon Dijon mustard
6 tablespoons olive oil
1 1/2 cups dry pearl couscous, cooked according to the package directions
2 cups diced English cucumber
6 (total) red, yellow and orange mini sweet peppers, diced
1 navel orange, supremed/sectioned
8 to 10 fresh basil leaves, snipped or torn
8 to 10 fresh mint leaves, snipped or torn

Steps:

Make the dressing: In a large bowl, whisk together the honey, orange juice, a pinch of salt, mustard, olive oil and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside.
Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills.
Finish and serve. Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint.