RECIPE BROCCOLI SALAD RECIPES

Name: Crunchy Broccoli Salad
Prep time: 25 min
Total time: 25 min
Yield: 10 servings.
Ingredients: 8 cups fresh broccoli florets (about 1 pound); 1 bunch green onions, thinly sliced; 1/2 cup dried cranberries; 3 tablespoons canola oil; 3 tablespoons seasoned rice vinegar; 2 tablespoons sugar; 1/4 cup sunflower kernels; 3 bacon strips, cooked and crumbled

CRUNCHY BROCCOLI SALAD RECIPE: HOW TO MAKE IT - TASTE OF HOME

Crunchy Broccoli Salad Recipe: How to Make It - Taste of Home image

Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa

Provided by Taste of Home

Categories Lunch

Total Time 25 minutes

Prep Time 25 minutes

Cook Time 0 minutes

Yield 10 servings.

Number Of Ingredients 8

Ingredients

8 cups fresh broccoli florets (about 1 pound)
1 bunch green onions, thinly sliced
1/2 cup dried cranberries
3 tablespoons canola oil
3 tablespoons seasoned rice vinegar
2 tablespoons sugar
1/4 cup sunflower kernels
3 bacon strips, cooked and crumbled

Steps:

In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.

Nutrition Facts : Calories 121 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 14g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 1 vegetable

BROCCOLI SALAD RECIPE | TRISHA YEARWOOD | FOOD NETWORK

Broccoli Salad Recipe | Trisha Yearwood | Food Network image

Trisha Yearwood's Broccoli Salad recipe is the perfect make-ahead side dish for all of your warm weather gatherings.

Provided by Trisha Yearwood

Categories side-dish

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 10 servings

Number Of Ingredients 9

Ingredients

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.

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Growing up, I never liked broccoli, but I'm hooked on this salad's light, sweet taste. It gives broccoli a whole new look and personality. —Jessica Conrey, Cedar Rapids, Iowa
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