BROCCOLI SLAW WITH LEMON DRESSING
Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, mix the first 8 ingredients. Add coleslaw mix and apples; toss to coat. Refrigerate, covered, until serving.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 152mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FRESH BROCCOLI SALAD WITH LEMON
The slightly sweet flavor of this salad's dressing is a great contrast to the rich bacon. You can substitute cauliflower for the broccoli if you prefer. -Janet Roth, Tempe, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place the first 8 ingredients in a blender; cover and process until smooth., In a large bowl, combine broccoli, mushrooms, bacon, raisins and onion. Pour dressing over salad; toss to coat. Refrigerate until serving. If desired, serve with lemon wedges.
Nutrition Facts : Calories 222 calories, Fat 13g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 520mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 3g fiber), Protein 8g protein.
BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
- Bring a medium pot of salted water to a boil.
- Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
- Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.
BROCCOLI SALAD WITH LEMON VINAIGRETTE
I'm always trying to find different side dishes and I love anything lemon.
Provided by Sheri Mullins
Categories Vegetables
Time 1h
Number Of Ingredients 14
Steps:
- 1. Combine the ingredients for the dressing up to and including olive oil.
- 2. Whisk in the olive oil until emulsified
- 3. Place the sliced broccoli in a serving dish. Add red pepper flakes to dressing and pour in the dressing and toss together until the broccoli is coated. Refrigerate for roughly an hour.
- 4. Meanwhile, toast nuts in skillet over medium heat.
- 5. Slice the tomatoes in half
- 6. Remove the broccoli from the fridge. Add the cherry tomatoes and julienned basil and gently toss to combine
- 7. Season with salt and pepper to taste.
- 8. Sprinkle with toasted walnuts.
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- Whisk together the vinegar, zest, lemon juice, mustard, salt, and pepper in a medium mixing bowl. Gradually add the olive oil, whisking constantly. Add the broccoli and toss to coat. Cover and refrigerate for 1 hour.
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