Best 3 Broccoli And Broccoli Stem Salad Recipes
Broccoli and broccoli stem salad is a delicious and healthy dish that is perfect for any occasion. It is packed with vitamins, minerals, and antioxidants, and it can be enjoyed as a side dish or a main course. The key to making a great broccoli and broccoli stem salad is to use fresh, high-quality ingredients and to dress it with a flavorful vinaigrette. With a little bit of effort, you can create a salad that is both delicious and nutritious.
Let's cook with our recipes!
FAVORITE BROCCOLI SALAD
This broccoli salad recipe is the best! It's healthy, too, thanks to the delicious honey-mustard vinaigrette (no mayo). This broccoli salad packs great for lunch and potlucks. Recipe yields 6 side servings.
Provided by Cookie and Kate
Categories Salad
Time 20m
Number Of Ingredients 11
Steps:
- Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
- Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
- In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
- Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
- Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.
Nutrition Facts : ServingSize 1 side serving, Calories 280 calories, Sugar 11.3 g, Sodium 234.1 mg, Fat 21.9 g, SaturatedFat 4.1 g, TransFat 0.1 g, Carbohydrate 17.8 g, Fiber 4 g, Protein 7 g, Cholesterol 9.2 mg
BROCCOLI STEM AND CARROT SLAW
Provided by Anne Burrell
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving.
ITALIAN BROCCOLI SALAD
This adaptable make-ahead salad is a great instant lunch or side dish. It starts with raw broccoli florets and stems, thinly sliced into irregular shapes to create many textures. As the broccoli sits with salt and vinegar, it softens and becomes slaw. Its mellow flavor is contrasted by the loud ingredients typically found in an Italian sub or chopped salad, like shallots, pickled peppers, olives and provolone. Feel free to add more protein in the form of cured meats, chickpeas, lentils or mozzarella; vegetables like sweet tomatoes or iceberg lettuce; or basil.
Provided by Ali Slagle
Categories dinner, easy, lunch, salads and dressings, vegetables, main course, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rinse the sliced shallot under cold water and transfer to a large bowl.
- Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
- Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
- Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
Tips:
- Choose the freshest broccoli and broccoli stems available. Look for broccoli with tightly closed florets and no signs of wilting or yellowing. The broccoli stems should be firm and crisp.
- Wash the broccoli and broccoli stems thoroughly before using. This will help to remove any dirt or debris.
- Cut the broccoli and broccoli stems into bite-sized pieces. This will make them easier to eat and will also help them to cook evenly.
- You can use a variety of different salad dressings for this salad. A simple vinaigrette dressing or a creamy ranch dressing are both good options. You can also use a store-bought dressing if you prefer.
- Add some extra protein to the salad by adding cooked chicken, shrimp, or tofu. This will make the salad more filling and satisfying.
- Garnish the salad with some chopped nuts or seeds for added flavor and texture.
Conclusion:
Broccoli and broccoli stem salad is a healthy and delicious salad that is perfect for a light lunch or dinner. It is packed with nutrients and is a great way to get your daily dose of fruits and vegetables. The salad is also very versatile and can be easily customized to your liking. So next time you are looking for a healthy and tasty salad to enjoy, give broccoli and broccoli stem salad a try. You won't be disappointed!
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