Italian Broccoli Salad Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a microwave-safe dish, combine the cauliflower, broccoli, carrot and water. Cover and microwave on high for 2-3 minutes. Immediately place vegetables in ice water. Drain and pat dry., Drain pasta and rinse in cold water. In a large bowl, combine the pasta, vegetable mixture, water chestnuts, olives and onion. In a small bowl, combine the salad dressing, dill and salt. Pour over salad and toss to coat. Cover and refrigerate until chilled.

Steps:

• In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.

Steps:

• In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss.

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

Steps:

• Cook broccoli to tender crisp and cool slightly.
• In a large bowl, add broccoli, onions, black olives and peppers.
• Add Italian dressing and toss to coat evenly.
• Chill for 1-2 hours and stir before serving.
• Serve as a salad or over pasta.

Steps:

• In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

Steps:

• 1. Cut Broccoli into bite size pieces, we use all of the broccoli but you can use just the florets if you want, you may need another bunch. Steam for about 15 minutes then remove and put in a bowl of ice cold water for 10 seconds remove immediately and drain fully. This will give it the bright green color we love and stop the cooking process immediately so that the broccoli is not to soft, you want it al dente, not mushy.
• 2. While broccoli is cooking,slice grape tomatoes in half. You can either get a can of already sliced olives or get a can of olives and slice, we choose to get the unsliced as there are more ounces in the can. Dice 1/2 of a small red onion.cut mozzarella into small squares.
• 3. By this time your broccoli should be fully drained if not lay out on paper towels and pat until most of the water is drained.
• 4. Put all ingredients into a bowl and add 3/4 c of italian salad dressing and salt and pepper to taste. You may need to add a little more dressing after it chills. Chill for at least 30 minutes. and enjoy!