Olive And Broccoli Salad With Italian Dressing Recipes

MARINATED ITALIAN SALAD

This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

Marinated Italian Salad image

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.

Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

Ingredients

4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
4 green onions, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1 bottle (16 ounces) Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained

SIMPLE MARINATED BROCCOLI

My aunt used to make this delicious side dish when I would visit, and I recently discovered just how easy it is to make. A great way to encourage kids to eat their broccoli! Blanching of broccoli or any form of cooking broccoli is not recommended for this recipe; it tastes best with raw, chilled broccoli.

Provided by Jody C.

Categories Side Dish Vegetables Broccoli

Time 3h10m

Yield 6

Number Of Ingredients 4

Simple Marinated Broccoli image

Steps:

Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

Nutrition Facts : Calories 221.3 calories, Carbohydrate 12.3 g, Fat 18.6 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 580 mg, Sugar 4.2 g

Ingredients

½ cup olive oil
¼ cup red wine vinegar
1 (.7 ounce) package dry Italian salad dressing mix (such as Good Seasons®)
3 heads broccoli, cut into florets

QUICK ITALIAN BROCCOLI SALAD

Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 9 servings.

Number Of Ingredients 6

Quick Italian Broccoli Salad image

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.

Nutrition Facts : Calories 38 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 295mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

4 cups fresh broccoli florets
1 small red onion, sliced and separated into rings
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup sliced fresh mushrooms
3/4 cup reduced-fat Italian salad dressing
1-1/2 cups halved cherry tomatoes

ITALIAN BROCCOLI SALAD

This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.

Provided by Ali Slagle

Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 9

Italian Broccoli Salad image

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.

Ingredients

1 small shallot, thinly sliced
1 1/2 pounds broccoli (about 2 medium heads)
Kosher salt (Diamond Crystal) and black pepper
1/2 cup roasted, salted almonds, coarsely chopped
1/4 cup drained, sliced pickled peppers, such as peperoncini
1/4 cup pitted, torn olives, such as kalamata or Castelvetrano
1/3 cup extra-virgin olive oil, plus more as needed
1/3 cup red wine vinegar, plus more as needed
3 slices provolone (about 3 ounces), torn or cut into bite-size pieces (or use 1 1/2 ounces aged provolone)

BROCCOLI SALAD WITH BLACK OLIVES AND FETA CHEESE

Broccoli in a light dijon vinegrette. The Black Olives and Feta give it a unique flavor and since you use the stems of the broccoli there is little waste. I found this at an organice vegetable site. Sometimes I use more olives, personal taste.

Provided by BakinBaby

Categories Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 11

Broccoli Salad With Black Olives and Feta Cheese image

Steps:

Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.

Ingredients

1 lb broccoli (stems peeled & cut in 1/4-inch slices and remaining into florets)
1/2 cup black olives (Kalamata sliced in half)
1/2 cup celery (sliced thin)
1/2 cup red bell pepper (sliced thin)
1/4 cup red onion (chopped)
1 cup feta cheese
6 tablespoons red wine vinegar
6 teaspoons Dijon mustard
2 garlic cloves (minced)
salt & freshly ground black pepper
2/3 cup olive oil

ITALIAN DRESSED BROCCOLI

Here's a tangy treatment for broccoli that the whole family will enjoy. It tastes terrific with Italian-themed meals, but would work equally well alongside almost any main dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 9

Italian Dressed Broccoli image

Steps:

Place the broccoli, onion and water in a large skillet. Bring to a boil. Reduce heat; cover and simmer for 3 minutes. Add the remaining ingredients. Cook and stir over medium heat for 2-4 minutes or until vegetables are tender and liquid is reduced.

Nutrition Facts : Calories 107 calories, Fat 8g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 420mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

Ingredients

4 cups fresh broccoli florets
1 medium onion, halved and sliced
2/3 cup water
1/3 cup Italian salad dressing
1 tablespoon butter
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
1/4 teaspoon salt

MOM'S BROCCOLI & GREEN OLIVE SALAD

Mom has made this for years. We love olives and this gives the salad a zip. Of course, adjusting the amounts of each ingredient is a personal choice, if you like more bacon or more olives, etc.

Provided by Merlot

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

Mom's Broccoli & Green Olive Salad image

Steps:

Mix broccoli, bacon and green olives together.
Mix in enough mayo to hold the above ingredients together.
Gently mix in the eggs, adding more mayo to hold all ingredients together.
We serve this on lettuce leaves.

Ingredients

1 bunch fresh broccoli, cut to bite size pieces
1/4 cup cooked bacon (you can also use imitaion bacon bits if you are in a hurry)
1/4 cup green olives, chopped
mayonnaise
7 hard-boiled eggs, cut up

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.

Provided by adopt a greyhound

Categories Easy

Time 12h30m

Yield 1 large salad, 12-16 serving(s)

Number Of Ingredients 11

Italian Marinated Cauliflower and Broccoli Salad image

Steps:

Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
Marinate covered overnight. Just before serving add the cherry tomatoes.

Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5

Ingredients

2 heads cauliflower, cut into small flowerets
1 bunch broccoli, cut into small flowerets
1 green pepper, chopped
2 stalks celery, chopped
1 (8 ounce) can mushrooms, drained and chopped
1 (16 ounce) can water chestnuts, drained and sliced
1 (16 ounce) can black olives, drained and chopped
1 (10 ounce) jar green olives, drained and chopped
1 (16 ounce) jar zesty Italian dressing
1 (2/3 ounce) package Good Seasonings Italian salad dressing mix (mixed with oil and vinegar)
1 pint cherry tomatoes

ITALIAN BROCCOLI PASTA SALAD

"I've served this dish at our children's graduation parties, and everyone has asked for the recipe," Loretta Conrey notes from Cedar Rapids, Iowa. The chilled pasta salad is perfect for a picnic or potluck. Dressed with a light coating of reduced-fat salad dressing, it's chock-full of good-for-you cauliflower, carrot and broccoli bits.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 11

Italian Broccoli Pasta Salad image

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.

Nutrition Facts :

Ingredients

8 ounces uncooked spiral pasta
2 cups fresh cauliflowerets
1 cup fresh broccoli florets
1/2 cup chopped carrot
1 tablespoon water
1 can (8 ounces) sliced water chestnuts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup chopped onion
1 cup creamy Italian salad dressing
1-1/2 teaspoons dill weed
1/4 teaspoon salt

ITALIAN PASTA SALAD

Black olives, broccoli and peppers combine with zingy dressing to create this Italian-style pasta salad-a perennial picnic and potluck favorite.

Provided by My Food and Family

Categories Pasta

Time 2h20m

Yield 8 servings, about 1 cup each

Number Of Ingredients 7

Italian Pasta Salad image

Steps:

Combine all ingredients except dressing in large bowl.
Add dressing; mix lightly.
Refrigerate several hours.

Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

Ingredients

3 cups rotini pasta, cooked
2 cups small broccoli florets
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped red peppers
1/2 cup sliced red onions
1/2 cup pitted black olives
1 cup KRAFT Zesty Italian Dressing

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Olive And Broccoli Salad With Italian Dressing Recipes

MARINATED ITALIAN SALAD

This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.

SIMPLE MARINATED BROCCOLI

QUICK ITALIAN BROCCOLI SALAD

Brighten up your winter meals with this crisp and colorful salad. Tomatoes, broccoli, mushrooms and red onions mingle with crunchy water chestnuts, all draped in a zesty bottled dressing. Dorothy Myrick of Kent, Washington shared this recipe.

ITALIAN BROCCOLI SALAD

BROCCOLI SALAD WITH BLACK OLIVES AND FETA CHEESE

Broccoli in a light dijon vinegrette. The Black Olives and Feta give it a unique flavor and since you use the stems of the broccoli there is little waste. I found this at an organice vegetable site. Sometimes I use more olives, personal taste.

ITALIAN DRESSED BROCCOLI

Here's a tangy treatment for broccoli that the whole family will enjoy. It tastes terrific with Italian-themed meals, but would work equally well alongside almost any main dish. -Taste of Home Test Kitchen

MOM'S BROCCOLI & GREEN OLIVE SALAD

Mom has made this for years. We love olives and this gives the salad a zip. Of course, adjusting the amounts of each ingredient is a personal choice, if you like more bacon or more olives, etc.

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.

ITALIAN BROCCOLI PASTA SALAD

ITALIAN PASTA SALAD

Black olives, broccoli and peppers combine with zingy dressing to create this Italian-style pasta salad-a perennial picnic and potluck favorite.

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