Toss Together Broccoli Salad Recipes

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BROCCOLI SALAD RECIPE

No cooking needed when making this delicious broccoli salad. MIx all of the dressing ingredients together and drizzle the dressing over the top and stir well. It's that simple and "no-fail".

Provided by Contributor

Categories     Salad

Time 1h20m

Number Of Ingredients 10



Broccoli Salad Recipe image

Steps:

  • In a large bowl combine broccoli, onion, and shredded cheese.
  • Then add in bacon, sunflower seeds, and Craisins.
  • Put salad in refrigerator while making the salad dressing below.

Nutrition Facts : Calories 290 kcal, Carbohydrate 31 g, Protein 7 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 20 mg, Sodium 464 mg, Fiber 3 g, Sugar 23 g, UnsaturatedFat 11 g, ServingSize 1 serving

1 pound fresh broccoli ((chopped into small florets))
1 red onion ((diced))
1 cup shredded cheddar cheese
8 strip bacon ((cooked crisp and crumbled))
½ cup sunflower seeds
¾ cup craisins
1 cup light mayonnaise
2 Tablespoons red wine vinegar
½ cup sugar
½ teaspoon salt

BROCCOLI TORTELLINI SALAD

"This tried-and-true salad is simple to toss together and convenient since you make it ahead," reports May Sisk Hazlet, New Jersey. "Now that my husband and I are retired, we travel a lot and enjoy having more time for family and hobbies."

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 14



Broccoli Tortellini Salad image

Steps:

  • Cook tortellini according to package directions. Rinse in cold water; drain. Place carrots in a steamer basket over 1 in of boiling water in a saucepan. Cover and steam for 3-4 minutes. Add broccoli; steam 4-5 minutes longer or until crisp-tender. Rinse in cold water; drain. In a large bowl, combine tortellini, carrots, broccoli and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 2 hours.

Nutrition Facts :

1 package (16 ounces) frozen cheese tortellini
2 cups julienned carrots
3-1/2 cups broccoli florets
1 to 2 tablespoons chopped green onions
DRESSING:
1/2 cup olive oil
3 tablespoons cider or red wine viengar
3 tablespoons minced fresh parsley
4-1/2 teaspoons Dijon mustard
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 to 1-1/4 teaspoons salt
1/2 teaspoon pepper
3 garlic cloves, minced

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