BROCCOLI SALAD PIONEER WOMAN RECIPES

Name: Broccoli Salad
Cook time: 20 min
Total time: 20 min
Yield: 6 servings
Ingredients: Kosher salt and freshly ground black pepper; 4 cups broccoli floretsu00A0; 1/2 cup plain yogurtu00A0; 2 tablespoons mayonnaiseu00A0; 2 tablespoons extra-virgin olive oilu00A0; Zest and juice of 1 orangeu00A0; 1/2 cup shredded carrotsu00A0; 1/2 cup golden raisinsu00A0; 1 red onion, thinly slicedu00A0; 6 slices cooked bacon, choppedu00A0

BROCCOLI SALAD RECIPE | REE DRUMMOND | FOOD NETWORK

Broccoli Salad Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories side-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

Kosher salt and freshly ground black pepper
4 cups broccoli florets
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
Zest and juice of 1 orange
1/2 cup shredded carrots
1/2 cup golden raisins
1 red onion, thinly sliced
6 slices cooked bacon, chopped

Steps:

Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.
In a small bowl, whisk together the yogurt, mayonnaise, oil and orange zest and juice. Season with salt and pepper.
In a large bowl, add the drained broccoli, carrots, raisins and onions. Pour over the dressing and toss to coat. Add the bacon and toss to coat again.

TRISHA YEARWOOD'S BROCCOLI SALAD RECIPE - FOOD.COM

Trisha Yearwood's Broccoli Salad Recipe - Food.com image

This is from Trisha Yearwood's 1st cookbook, Georgia Cooking in an Oklahoma Kitchen that she wrote with her mom and sister. This is my husband's favorite broccoli salad. Trisha says "This is great served with barbecued pork ribs or prepared to take to a covered dish supper, because it's sturdy enough to stand at room temperature for a while without wilting. It also adds great color to a picnic spread." I've entered it as written, but we like to use red onion and golden raisins. Preparation time includes chilling time.

Total Time 2 hours

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb bacon
2 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 roasted sunflower seeds

Steps:

In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
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 to coat with the dressing. Refrigerate for 1 hour.
Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.

Nutrition Facts : Calories 291.1, FatContent 21.4, SaturatedFatContent 4.9, CholesterolContent 21.5, SodiumContent 361.6, CarbohydrateContent 22.2, FiberContent 1.2, SugarContent 13.3, ProteinContent 4.9

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TRISHA YEARWOOD'S BROCCOLI SALAD RECIPE - FOOD.COM

This is from Trisha Yearwood's 1st cookbook, Georgia Cooking in an Oklahoma Kitchen that she wrote with her mom and sister. This is my husband's favorite broccoli salad. Trisha says "This is great served with barbecued pork ribs or prepared to take to a covered dish supper, because it's sturdy enough to stand at room temperature for a while without wilting. It also adds great color to a picnic spread." I've entered it as written, but we like to use red onion and golden raisins. Preparation time includes chilling time.
From food.com
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