BROCCOLI SALAD WITH VINAIGRETTE DRESSING RECIPES

Name: Broccoli Salad With Fresh Herb Vinaigrette
Prep time: 45 min
Total time: 45 min
Yield: 6-8 serving(s)
Ingredients: 1 large head broccoli floret, cleaned and separated; broccoli stem, if desired peeled and sliced thinly; 1/3 red bell pepper, sliced thinly; 1/3 yellow bell pepper, sliced thinly (or use orange bell pepper); 1/2 cup red onion, sliced thinly; 12 ounces mini bella mushrooms, halved; 2 ounces mozzarella cheese, shaved; 1/2 cup red wine vinegar; 3 whole garlic cloves, peeled; 1/4 cup fresh parsley; 1/3 cup fresh basil leaf; 1/2 teaspoon sugar; fresh ground black pepper; salt; 3/4 cup olive oil

BROCCOLI SALAD WITH FRESH HERB VINAIGRETTE RECIPE - FOOD.COM

Broccoli Salad With Fresh Herb Vinaigrette Recipe - Food.com image

I created this salad for Thanksgiving 2009 with a dressing based on a recipe I already had. This is a make-ahead salad. You can certainly change up some of the vegetables here. The possible addition of asparagus or tomato is intriguing. The marinated mushrooms had an especially wonderful taste and I wouldn't leave them out for anything. But you do what you like!

Total Time 45 minutes

Prep Time 45 minutes

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

1 large head broccoli floret, cleaned and separated
broccoli stem, if desired peeled and sliced thinly
1/3 red bell pepper, sliced thinly
1/3 yellow bell pepper, sliced thinly (or use orange bell pepper)
1/2 cup red onion, sliced thinly
12 ounces mini bella mushrooms, halved
2 ounces mozzarella cheese, shaved
1/2 cup red wine vinegar
3 whole garlic cloves, peeled
1/4 cup fresh parsley
1/3 cup fresh basil leaf
1/2 teaspoon sugar
fresh ground black pepper
salt
3/4 cup olive oil

Steps:

Place prepared broccoli in bowl or pan and pour enough boiling water over it to almost cover. When broccoli turns bright green, drain and rinse in cold water. Set aside to drain.
Prepare all other vegetables and place in medium bowl. Add broccoli. Reserve cheese for serving.
In blender, put the vinegar, garlic, herbs and seasonings. Blend until smooth.
Add oil and blend quickly.
Pour over vegetables and stir. Cover and refrigerate. Stir again in about an hour.
Store overnight to serve the next day. Take out of refrigerator about 1/2 hour before serving, adding the shaved cheese. Stir and serve.

Nutrition Facts : Calories 295.2, FatContent 29.4, SaturatedFatContent 5, CholesterolContent 7.5, SodiumContent 65.6, CarbohydrateContent 5.7, FiberContent 1.2, SugarContent 2.3, ProteinContent 4.4

BROCCOLI SALAD WITH SHERRY VINAIGRETTE RECIPE | EATINGWELL

Broccoli Salad with Sherry Vinaigrette Recipe | EatingWell image

Parmesan, red onions and pecans contribute flavor and texture to this quick and easy broccoli salad that makes a great easy side dish for almost any protein. If you have leftovers, toss them with pasta for lunch the following day.

Provided by Karen Rankin

Categories Healthy Parmesan Cheese Recipes

Total Time 30 minutes

Number Of Ingredients 10

Ingredients

8 cups broccoli florets (2-inch pieces)
? cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons chopped fresh thyme
1 teaspoon honey
1 teaspoon Dijon mustard
¾ teaspoon kosher salt
½ cup thinly sliced red onion
½ cup shaved Parmesan cheese
¼ cup chopped toasted pecans

Steps:

Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Set a large bowl of ice water by the stove. Add broccoli, cover and cook until tender-crisp, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to the ice bath to cool, about 2 minutes. Drain well and pat dry with a clean towel.
Whisk oil, vinegar, thyme, honey, mustard and salt in a large bowl. Add onion and the broccoli; toss to coat. Let stand at room temperature for 15 minutes.
Add Parmesan and pecans to the salad, toss gently and serve.

Nutrition Facts : Calories 199 calories, CarbohydrateContent 7.5 g, CholesterolContent 3.4 mg, FatContent 17.4 g, FiberContent 2.8 g, ProteinContent 5.2 g, SaturatedFatContent 2.9 g, SodiumContent 366.1 mg, SugarContent 3 g

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