Broccoli Salad Recipes

Tap to Read ➤ Anju Shandilya

Here we give you information about some delicious Broccoli Salad recipes.

Broccoli is a plant of the cabbage family and possesses abundant fleshy flower heads, which are green in color and are arranged in a tree like manner.

Leaves surround these flower heads. It is known to contain glucoraphanin, which can be processed into an anti-cancer compound known as sulforaphane, although, the benefits are considerably reduced if it is cooked.

Although, it is very healthy, but raw broccoli in salads doesn't sound very appetizing to most people, especially the florets. Fortunately, there is an easy solution to this. Blanch the florets for a minute and half. This will improve its color and the best part is that it will not taste raw. Enlisted here are a few recipes for preparing delectable salads.

With Tomatoes

Ingredients: Broccoli, 1 bunch(separated into florets) Olives, ¾ cup (drained and pitted) Fresh Mushrooms, ¼ cup Cherry Tomatoes, 1 cup Water, 4 cups

Dressing: Olive or Salad Oil, ⅓ cup White Wine Vinegar, 1 tbsp. Onion, 1 (minced) Garlic Clove, 1 (minced) Lemon Juice, 1 tbsp. Fresh Parsley, 2 tbsp. (chopped) Salt, ½ tbsp. Pepper, ¼ tbsp. (freshly ground)

Preparation: Drop the florets into boiling salt water for a minute, until they change color. Drain away the water. Trim the mushroom to about half an inch Mix broccoli, mushroom, olives, and tomatoes in a bowl. Mix oil, vinegar, lemon juice, onion, garlic, parsley, salt, and pepper in a bowl. Mix until they blend well.

Pour this dressing mixture over the vegetables. Turn the bowl gently and cover the entire mixture with the dressing. Cover the bowl and refrigerate it for 3 hours before serving. This is a colorful salad that should ideally be served in a glass bowl. Serve it along with carrots and celery sticks to enhance its taste.

With Cauliflower

Ingredients: Broccoli, 1 bunch (separated into florets) Cauliflower, 1 (head separated into small florets) Onions, ½ cup (finely chopped) Raisins, 1 cup Pecans or Sunflower Seeds, ¾ cup (chopped)

Dressing: Mayonnaise, 1 cup Sugar, ½ cup Vinegar, ⅓ cup Vegetable Oil, ½ cup Preparation: Mix all the ingredients together. Mix all the dressing ingredients properly. Mix the dressings with the rest of the ingredients and toss well. Serve chilled.

With Bacon

Ingredients: Broccoli, 1 bunch (separated into florets) Bacon, 8 slices (crumpled) Red Onion, ½ cup (chopped) Raisins, ½ cup Cheddar Cheese, 8 oz. (cut into tiny chunks) Mayonnaise, 1 cup White Vinegar, 2 tbsp. Sugar, ¼ cup Cherry Tomatoes, ½ cup (halved) Salt and Pepper, to taste (freshly ground)

Preparation: Mix the bacon, onion, cheese, mayonnaise, and raisins properly in a large bowl. Put rest of the ingredients in the bowl and toss gently. Serve it cold.

With Pasta

Ingredients: Broccoli, 1 bunch (separated into florets) Spiral Macaroni Pasta, 2 cup Fresh Mushrooms, 2 cup Black Olives, 1 can (pitted and sliced) Pimento, 1 jar Italian Salad Dressing, 1 bottle

Preparation: Cool the pasta after cooking it well. Steam the broccoli till it is tender, but crisp. Slice the mushrooms after cleaning them well. Mix all the ingredients well and toss gently with the Italian salad dressing.

Thai Salad

Ingredients: Fresh Broccoli Florets, 3 cups Green Onion, ¼ cup (sliced) Red Bell Pepper, ½ cup (chopped) Chunky or Creamy Peanut Butter, ¼ cup Sugar, 2 tbsp. Hot Water, 2 tbsp.

Lime Juice, 1 tbsp. Light Soy Sauce, 1 tbsp. Dark Sesame Oil, 2 tbsp. Vegetable Oil, 2 tbsp. White Vinegar, 2 tbsp. Red Pepper, ¼ tbsp. (flakes) Garlic Clove, 1 (crushed) Preparation: Mix peanut butter, sugar, lime juice, sesame oil, soy sauce, and the red pepper flakes, until the mixture gets well blended.

Heat the vegetable oil over medium high flames in a large skillet. Add broccoli, onions, pepper, and garlic in the skillet. Stir fry for a couple of minutes until the vegetables become tender. Add the peanut mixture prepared earlier. Serve it hot or at room temperature.