BUFFET SALADS RECIPES RECIPES

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BROCCOLI BUFFET SALAD RECIPE | ALLRECIPES



Broccoli Buffet Salad Recipe | Allrecipes image

This is a great salad to pack for lunch at work, or to take to family gatherings. Try adding a bit of crumbled, cooked bacon for variety!

Provided by kelcampbell

Categories     Salad    Vegetable Salad Recipes    Broccoli Salad Recipes

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Yield 6 servings

Number Of Ingredients 10

3 cups broccoli florets
½ cup chopped red onion
¼ cup sunflower seeds
½ cup chopped raisins
½ cup crumbled feta cheese
½ cup plain low-fat yogurt
¼ cup light mayonnaise
2 tablespoons white sugar
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • In a measuring cup, mix together yogurt, mayonnaise, sugar, and lemon juice.
  • In a salad bowl, stir together broccoli, red onion, sunflower seeds, raisins, and crumbled feta cheese. Toss with yogurt dressing, and season with salt and pepper to taste. Cover, and refrigerate for 2 hours.

Nutrition Facts : Calories 119.3 calories, CarbohydrateContent 20.1 g, CholesterolContent 12.4 mg, FatContent 3.2 g, FiberContent 1.8 g, ProteinContent 4.6 g, SaturatedFatContent 2.1 g, SodiumContent 267.1 mg, SugarContent 14.7 g

OVERNIGHT BUFFET SALAD RECIPE - FOOD.COM



Overnight Buffet Salad Recipe - Food.com image

This is a great tasting salad to take to your next potluck or serve at your next dinner party. It feeds a lot of people and it is easy to make. The prep time includes the refrigeration of the greens after washing (I let the lettuce crisp up 24 hours) and the refrigeration of the completed salad for 24 hours.

Total Time 49 hours

Prep Time 49 hours

Yield 12-14 serving(s)

Number Of Ingredients 11

1 bunch spinach
1 head red leaf lettuce
1 head butter lettuce
1 (10 ounce) package frozen peas
1 bunch chopped green onion
4 -5 hard-boiled eggs, grated
1/2 lb bacon, cooked and crumbled
2 (1 1/2 ounce) packages ranch dressing mix
2 cups mayonnaise
1 cup sour cream
1 cup plain yogurt

Steps:

  • Wash spinach and lettuce and spin dry.
  • Tear into small pieces, wrap in paper towels and refrigerate several hours, or overnight until dry and crisp.
  • In a 13"x9"x5" deep dish (I use the foil store- bought pan), layer half the spinach, lettuce, peas, onion, grated eggs and bacon; repeat layers.
  • In a small bowl, combine dry salad dressing mix, mayonnaise, sour cream and yogurt.
  • Spread prepared dressing over entire top of salad, making sure the edges are covered.
  • Cover with plastic wrap and refrigerate overnight.
  • Garnish the top with green pepper rings, sliced black olives or green olives, tomato wedges, and slices or wedges of hard-cooked eggs.

Nutrition Facts : Calories 195.6, FatContent 15, SaturatedFatContent 6, CholesterolContent 87.6, SodiumContent 259.4, CarbohydrateContent 7.7, FiberContent 2.3, SugarContent 3.6, ProteinContent 8.2

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