BROCCOLI SALAD
This side is from Mabel's BBQ, located in Cleveland and Las Vegas.
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk to combine the buttermilk, yogurt, vinegar, brown sugar, mustard, nutmeg and dill. Season with salt and pepper. Stir in the broccoli, peanuts, cherries and scallions.
- Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately or refrigerate for up to 1 day.
CHERRY AND BOILED PEANUT BRUSCHETTA
Provided by Trisha Yearwood
Time 45m
Yield about 10 crostini
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Slice the baguette half on the bias into 3/4-inch-thick slices (about 10). Place the slices on a baking sheet. Bake until lightly toasted, 8 to 10 minutes.
- Meanwhile, place a saucepot over medium heat. Add the frozen cherries and cook until softened, about 5 minutes. Use the side of a spoon to cut the cherries in half. In a small bowl, combine the cornstarch with 1/4 cup water. Pour the cornstarch mixture into the cherries, stirring to combine. Continue to cook until slightly thickened, 5 to 8 minutes more. Set aside to cool completely.
- To prepare the peanuts, place a large skillet over medium-high heat. Add the butter and heat until melted. Spread out the breadcrumbs in the skillet and cook, stirring frequently, until toasted, about 3 minutes. Push the breadcrumbs to the side of the skillet and add the peanuts. Heat for 1 minute just to cook off any brine. Turn off the heat and stir the peanuts into the breadcrumbs.
- To assemble, spoon the cherry sauce onto the crostini. Sprinkle the peanut crumble over the cherries. Sprinkle the crostini with the fresh mint and serve immediately.
BROCCOLI PEANUT SALAD
There are lots of variations of this Broccoli Salad. I have had similar salads with sunflower seeds or toasted pecans instead of the peanuts.
Provided by SharleneW
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine mayonnaise, sugar, vinegar and lemon juice.
- Chill for an hour or two.
- In a large bowl, combine broccoli, raisins, peanuts, onions and bacon.
- Add the dressing mixture; toss to coat.
Nutrition Facts : Calories 231.5, Fat 6.9, SaturatedFat 1.1, Cholesterol 0.9, Sodium 31.7, Carbohydrate 41.1, Fiber 1.7, Sugar 33.2, Protein 5.6
BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING
Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it's made, though its components can be prepared in advance to save time.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
- Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
- In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
- Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)
BROCCOLI SALAD WITH SHREDDED KALE, DRIED CHERRIES AND WALNUTS
My take on the classic broccoli salad uses the entire veggie, from florets to stem. Both get tossed with curly kale, toasted walnuts, dried cherries and a light, creamy dressing. It's perfect for barbecues and picnics throughout spring and summer.
Provided by Megan Mitchell
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Put the walnuts in a medium nonstick skillet over medium-low heat and cook, tossing frequently, until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate, let cool, then roughly chop and set aside.
- Separate the broccoli florets from the stem. Thinly slice the florets and transfer to a large bowl. Use a spiralizer to slice half of the stem into small half-moon chips and slice the remaining half of the stem into round chips. Transfer to the same large bowl and set aside.
- Strip the kale leaves from the ribs. Discard the ribs or save for another use. Roughly chop the leaves into small pieces and add to the bowl with the broccoli along with the walnuts, dried cherries, chives and dill.
- Whisk together the mayonnaise, sour cream, vinegar, honey, poppy seeds, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl until smooth. Pour over the veggies and toss to coat. Serve immediately or refrigerate until chilled and the flavors meld, 30 minutes.
THAI BROCCOLI PEANUT SALAD
This is a no-cook, fast and delicious salad that can be made ahead. What a wonderful lunch this makes!! Modified from a recipe that I found in Prevention magazine. Next time I am going to throw in some chopped dried apricots too!
Provided by januarybride
Categories Lunch/Snacks
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the vinegar, oil, peanut butter, soy sauce, Splenda and ginger.
- Cut the broccoli into bite sized pieces and place in the bowl with the dressing.
- Throw the dried fruit and peanuts into the bowl as well and toss everything together.
- Cover and refrigerate - can be made up to 2 days in advance.
ROASTED AND CHARRED BROCCOLI WITH PEANUTS
Believe it or not, we came up with a new way to chop broccoli
Provided by Claire Saffitz
Categories Side Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal High Fiber Lunch Peanut Broccoli Healthy Low Cholesterol Vegan Vegetarian Pescatarian Wheat/Gluten-Free Tree Nut Free Soy Free Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
- Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
- Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.
BROCCOLI WITH WALNUTS AND CHERRIES
"Power foods-broccoli, walnuts and cherries-star in this delicious, easy recipe." Joan Ranzini - Waynesboro, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a large nonstick skillet coated with cooking spray, saute walnuts and garlic in oil until garlic is tender. Stir in the cherries, salt, pepper flakes and broccoli; toss to coat.
Nutrition Facts : Calories 140 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
More about "broccoli peanut cherry salad recipes"
THE BEST BROCCOLI SALAD RECIPE - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (640)Calories 317 per servingCategory Salad
- Whisk together cider vinegar, sugar, mayonnaise, salt and pepper in a medium bowl. Set aside.
- In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon bits. Pour the prepared dressing over and mix well.
NO WASTE BROCCOLI SALAD WITH PEANUT DRESSING
From itsavegworldafterall.com
5/5 (1)Total Time 15 minsCategory Salad, Side DishCalories 374 per serving
- Wash the broccoli. Slice off the stalks and pull/slice off the florets. Add the florets and leaves to a large mixing bowl. Use a swivel peeler or sharp knife to shave or dice the stalk (for a variety of shapes/textures). Add the stalk pieces, dried cherries, and roughly chopped mint to the bowl.
- In a small bowl, whisk together the creamy peanut butter, rice vinegar, soy sauce, sesame oil, honey, water, and garlic. If the dressing is not smooth, add water in tiny amounts until it gets to the consistency you want.
OUR FAVORITE BROCCOLI SALAD - TASTES BETTER FROM …
From tastesbetterfromscratch.com
SAUTéED BROCCOLI WITH PEANUT SAUCE - EATINGWELL
From eatingwell.com
THIS BROCCOLI SALAD WITH PEANUT DRESSING IS OUR ONLY
From bonappetit.com
CHERRY PECAN BROCCOLI SALAD - MY HOMEMADE ROOTS
From myhomemaderoots.com
BROCCOLI AND CHERRY SALAD - LAURA KELLY'S INKLINGS
From meandmyinklings.com
ASIAN BROCCOLI SALAD WITH PEANUT SAUCE | GIMME SOME …
From gimmesomeoven.com
CHOPPED BROCCOLI SALAD WITH CHERRIES AND FETA // …
From thesuburbansoapbox.com
BROCCOLI SALAD WITH BACON AND DRIED CHERRIES
From thatskinnychickcanbake.com
5/5 (33)Total Time 20 minsCategory SaladsPublished Nov 1, 2019
CREAMY AVOCADO PASTA SALAD RECIPE - FOOD NETWORK
From foodnetwork.com
Author Valerie BertinelliSteps 3Difficulty Easy
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
ROASTED AND CHARRED BROCCOLI WITH PEANUTS RECIPE | BON APPéTIT
From bonappetit.com
PASTA SALAD RECIPES FOR SUMMER, THE FOOD TREND WE'LL BE EATING …
From goodmorningamerica.com
BROCCOLI PEANUT SALAD | ALLRECIPES
BROCCOLI SALAD WITH THAI PEANUT DRESSING (VEGAN, GLUTEN FREE)
From daisybeet.com
BROCCOLI ~ RAISIN ~ NUT SALAD - POLISH HOUSEWIFE
From polishhousewife.com
You'll also love