Dougs Famous Broccoli Salad Recipes

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DOUG'S FAMOUS BROCCOLI SALAD

This one's a potluck pleaser! One bite and you'll be going back for more! This broccoli salad combines a satisfying crunch with delicious flavor. Bacon bits may be substituted for the bacon, or even bac'n bits if you want to make it vegetarian.

Provided by BB2011

Categories     Vegetable

Time 20m

Yield 1 big bowl, 12 serving(s)

Number Of Ingredients 8



Doug's Famous Broccoli Salad image

Steps:

  • Wash and cut broccoli into small pieces. If heavy stems are used, peel stem and cut inner part into small pieces.
  • Combine mayonnaise, vinegar, and sugar, and mix well, then add to broccoli.
  • Mix in bacon.
  • Add peanuts last.

Nutrition Facts : Calories 332, Fat 22.5, SaturatedFat 4.8, Cholesterol 17.9, Sodium 446.7, Carbohydrate 28, Fiber 4.2, Sugar 14.8, Protein 8.9

2 bunches broccoli, top and stems
3/4 cup raisins
1/2 cup chopped red onion
1 cup mayonnaise
1 tablespoon vinegar
1/3 cup sugar
1/2 lb bacon, fried and crumbled
3/4 cup dry roasted peanuts or 3/4 cup salted peanuts

BEST BROCCOLI SALAD EVER!

This is a delightful, cool, and crisp salad with healthy fruits, vegetables, and nuts that is a great accompaniment to any entree. It's a real favorite with anyone who tries it. This is a fun recipe as you can get creative with it. I have even made it with out the sunflower seeds, and it was still delicious.

Provided by Nancy Gibson

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 3h20m

Yield 6

Number Of Ingredients 10



Best Broccoli Salad Ever! image

Steps:

  • Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
  • Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
  • Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

Nutrition Facts : Calories 507.1 calories, Carbohydrate 27.5 g, Cholesterol 17.3 mg, Fat 43.1 g, Fiber 3.7 g, Protein 7.5 g, SaturatedFat 5.9 g, Sodium 373.5 mg, Sugar 20.6 g

1 cup mayonnaise
3 tablespoons cider vinegar
3 tablespoons white sugar
2 crowns broccoli, cut into bite-size pieces
1 cup seedless red grapes, halved
¾ cup chopped walnuts
¼ red onion, finely chopped
¼ cup sunflower seed kernels
½ cup sweetened dried cranberries (such as Craisins®)
¼ cup bacon bits

BROCCOLI SALAD

It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.

Provided by Hetty McKinnon

Categories     lunch, weeknight, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13



Broccoli Salad image

Steps:

  • Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
  • Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
  • After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
  • Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
  • When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

1/2 cup golden or black raisins (or dried cranberries)
1/2 red onion, finely sliced
1/4 cup apple cider vinegar
4 teaspoons granulated sugar
Kosher salt (such as Diamond Crystal)
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 1/2 pounds broccoli (about 2 heads)
1 apple (any variety), cored and cut into ½-inch cubes
2 scallions, white and green parts, finely sliced
Kosher salt (such as Diamond Crystal) and black pepper
1/2 cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)
1 cup red or green grapes (optional), halved crosswise

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