Broccoli Vegetable Salad Food

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BROCCOLI VEGETABLE SALAD



Broccoli Vegetable Salad image

Carrot, celery and tomatoes go so well with broccoli and cauliflower in this crisp refreshing salad with a light vinaigrette dressing. My mom used this popular salad to round out a variety of different meals. Even when made ahead, it doesn't get soggy. -Lorrie Bailey, Pulaski, Iowa

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16-20 servings.

Number Of Ingredients 12

1 medium head cauliflower, broken into florets (about 8 cups)
1 medium bunch broccoli, cut into florets (about 5 cups)
3 large tomatoes, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, shredded
DRESSING:
3/4 cup canola oil
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper

Steps:

  • In a large salad bowl, combine the cauliflower, broccoli, tomatoes, onion, celery and carrot. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat.

Nutrition Facts : Calories 100 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 142mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

BROCCOLI SALAD



Broccoli Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h15m

Yield 10 servings

Number Of Ingredients 9

8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Steps:

  • Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
  • Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
  • In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
  • Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

COLORFUL VEGETABLE SALAD



Colorful Vegetable Salad image

With its Christmasy colors, this salad is a very merry part of my holiday menu. It serves a big group, but since it also keeps well in the refrigerator, you can look forward to the tasty leftovers, too.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 20 servings.

Number Of Ingredients 8

6 cups fresh broccoli florets
6 cups fresh cauliflowerets
2 cups cherry tomatoes, halved
1 large red onion, sliced
1 can (6 ounces) pitted ripe olives, drained and sliced
1 envelope ranch salad dressing mix
2/3 cup canola oil
1/4 cup vinegar

Steps:

  • In a large bowl, combine the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad; toss to coat. Refrigerate for at least 3 hours.

Nutrition Facts : Calories 94 calories, Fat 8g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

TANGY BROCCOLI SALAD



Tangy Broccoli Salad image

Discover this Tangy Broccoli Salad from My Food and Family that's sure to please everyone. The zip in Tangy Broccoli Salad comes from a sweet and sour dressing.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h15m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 6

3/4 cup MIRACLE WHIP Light Dressing
2 Tbsp. sugar
2 Tbsp. HEINZ Distilled White Vinegar
6 cups small broccoli florets
6 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup chopped red onions

Steps:

  • Mix first 3 ingredients until blended.
  • Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 60, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.4684 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

VEGETARIAN BROCCOLI SALAD



Vegetarian Broccoli Salad image

Great vegetarian or vegan (if you use vegan mayo) recipe. Perfect for a summer bbq, love the creamy salad taste.

Provided by Mommy Chef 27

Categories     Vegetable

Time 15m

Yield 6 cups, 5 serving(s)

Number Of Ingredients 6

1/2 cup Miracle Whip or 1/2 cup vegan mayonnaise
2 tablespoons red wine vinegar
2 teaspoons sugar (use less if you prefer less sweet taste)
4 cups broccoli, chopped
1/2 cup walnuts
1 cup craisins

Steps:

  • Combine miracle whip, vinegar and sugar in a small bowl.
  • Mix broccoli, walnuts, and craisins.
  • Pour dressing over broccoli mixture, mix to combine.
  • Chill one hour or overnight.

MARVELOUS BROCCOLI SALAD!



Marvelous Broccoli Salad! image

Make and share this Marvelous Broccoli Salad! recipe from Food.com.

Provided by Christine

Categories     Vegetable

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 bunch broccoli, chopped
1 cup grated cheddar cheese
1 medium purple onion, sliced in rings
8 slices bacon, fried and crumbled
1/2 cup mayonnaise
1/4 cup sugar
1 tablespoon red wine vinegar

Steps:

  • Combine all ingredients for salad.
  • Combine dressing ingredients.
  • Add to salad just before serving and toss.

BROCCOLI & CAULIFLOWER SALAD



Broccoli & Cauliflower Salad image

I love the summer time and all the reasons to get together for a potluck or BBQ! This salad is always a hit, and leaves an empty bowl to take home! Yum!

Provided by Angie Buehler

Categories     Other Side Dishes

Number Of Ingredients 11

1 head of broccoli
1 head of cauliflower
1 c mayonnaise
1 c sour cream
1/2 c sugar
1/2 tsp salt
splash cider vinegar
1/2 lb bacon, fried and crumbled
1/2 c raisins
1/2 c shelled sunflower seeds
1 c shredded cheddar cheese

Steps:

  • 1. Combine chopped broccoli and cauliflower in a large bowl.
  • 2. In a separate bowl, combine mayonnaise, sour cream, sugar, salt and a splash of cider vinegar. Mix well to create a creamy dressing.
  • 3. Fold dressing into vegetables until well coated. Stir in raisins, seeds and 1/2 cup shredded cheese until well combined.
  • 4. Just before serving give it all one more toss, and sprinkle the remaining cheese on top.

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