Jessicas Broccoli Salad Recipes

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LOADED BROCCOLI SALAD RECIPE

This easy-to-make simple broccoli salad is loaded with everything good - bacon, apples, cheese, onion, carrots, craisins, walnuts, and of course fresh broccoli.

Provided by Camille Beckstrand

Categories     Salad

Time 15m

Number Of Ingredients 13



Loaded Broccoli Salad Recipe image

Steps:

  • In a large bowl, mix together broccoli, carrots, onion, apple, Craisins, walnuts, cheese, and bacon.
  • In a smaller bowl, combine dressing ingredients.
  • Gently fold the dressing into the broccoli bowl until all ingredients are coated with dressing.
  • Cover and chill in the fridge for 2 hours before serving.
  • Salad will remain fresh for up to 2 days covered in the fridge.

Nutrition Facts : Calories 189 kcal, Carbohydrate 13 g, Protein 8 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 21 mg, Sodium 361 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 8 g, ServingSize 1 serving

4 cups broccoli florets (chopped)
⅔ cup shredded carrots
⅓ cup diced red onion
1 gala apple (diced)
½ cup Craisins
⅓ cup chopped walnuts
4 ounces sharp cheddar cheese (1 block, cubed)
8 bacon strips (cooked and crumbled)
½ cup light mayonnaise
½ cup plain greek yogurt
2 Tablespoons red wine vinegar
1 Tablespoon lemon juice ((fresh is best))
1 Tablespoon sugar

JESSICA'S BROCCOLI SALAD

Number Of Ingredients 7



JESSICA'S BROCCOLI SALAD image

Steps:

  • Cook bacon & drain. Mix bacon, broccoli, onion, and cheese. In a separate bowl, mix sugar, miracle whip, and vinegar. Pour over broccoli mixture.

1 bunch broccoli tops
1 small sweet onion, diced
1 cup cheddar cheese, shredded
1/2 pack bacon
1/2 cup sugar
1/2 cup miracle whip
1 Tbl white vinegar

BROCCOLI SALAD

Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It's sweet, sharp and full of different textures and colours

Provided by Liberty Mendez

Categories     Lunch, Side dish

Time 13m

Number Of Ingredients 11



Broccoli salad image

Steps:

  • To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
  • Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
  • Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.

Nutrition Facts : Calories 617 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium

300g broccoli florets , broken into small pieces
2 carrots , peeled lengthways into large ribbons
50g dried cranberries
50g cashews , toasted, roughly chopped
80ml cider vinegar
1 tbsp caster sugar
¼ tsp sea salt flakes
1 red onion , finely sliced
50ml extra virgin olive oil
1 tbsp maple syrup
1 lemon , zested and juiced

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