Loretta's broccoli salad is a classic picnic dish that's not only easy to make, but also packed with flavor. This mouthwatering salad combines fresh broccoli florets, crispy bacon, sharp cheddar cheese, sweet red onion, and crunchy sunflower seeds, all tossed in a creamy dressing made with mayonnaise, sour cream, and a hint of sweetness. Whether you're looking for a delicious side dish for your next barbecue or a light and refreshing lunch, Loretta's broccoli salad is sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
SWEET AND CRUNCHY BROCCOLI SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
- Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
- Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.
BROCCOLI SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well.
- In a small bowl, whisk together the yogurt, mayonnaise, oil and orange zest and juice. Season with salt and pepper.
- In a large bowl, add the drained broccoli, carrots, raisins and onions. Pour over the dressing and toss to coat. Add the bacon and toss to coat again.
DRESSING FOR LORETTA'S BROCCOLI SALAD
This is just the dressing for Loretta's Broccoli Salad. It may also be used for other salads as well. Nutritional facts are for one tablespoon of dressing.
Provided by Some1sGrandma
Categories Lactose Free
Time 5m
Yield 1 1/4 cup, 20 serving(s)
Number Of Ingredients 3
Steps:
- Mix well. Use to dress salad just before serving.
Nutrition Facts : Calories 51.2, Fat 3.9, SaturatedFat 0.6, Cholesterol 3.1, Sodium 83.7, Carbohydrate 4.1, Sugar 2, Protein 0.1
SWEET BROCCOLI SALAD
This recipe for broccoli salad is made with Swerve® as the sweetener rather than sugar.
Provided by Allrecipes
Categories Broccoli Salad
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cool enough to handle.
- Combine bacon, broccoli, Cheddar cheese, green onions, and sunflower seeds in a large bowl.
- Stir mayonnaise, sweetener, and apple cider vinegar together in a small bowl. Pour dressing over broccoli mixture and toss until well combined.
Nutrition Facts : Calories 385.9 calories, Carbohydrate 20.3 g, Cholesterol 37.9 mg, Fat 35.1 g, Fiber 2.7 g, Protein 11.7 g, SaturatedFat 8.2 g, Sodium 536.5 mg, Sugar 2 g
ITALIAN BROCCOLI PASTA SALAD
"I've served this dish at our children's graduation parties, and everyone has asked for the recipe," Loretta Conrey notes from Cedar Rapids, Iowa. The chilled pasta salad is perfect for a picnic or potluck. Dressed with a light coating of reduced-fat salad dressing, it's chock-full of good-for-you cauliflower, carrot and broccoli bits.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a microwave-safe dish, combine the cauliflower, broccoli, carrot and water. Cover and microwave on high for 2-3 minutes. Immediately place vegetables in ice water. Drain and pat dry., Drain pasta and rinse in cold water. In a large bowl, combine the pasta, vegetable mixture, water chestnuts, olives and onion. In a small bowl, combine the salad dressing, dill and salt. Pour over salad and toss to coat. Cover and refrigerate until chilled.
Nutrition Facts :
BROCCOLI SALAD
It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.
Provided by Hetty McKinnon
Categories lunch, weeknight, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
- Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
- After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
- Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
- When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.
LORETTA'S BROCCOLI SALAD
This is the salad Loretta brings to all of our family gatherings. We always request her to bring this one no matter what the occasion. She came up with this after having lunch at Reed-N-Cross and having a broccoli salad she just loved. Now we all love it and look forward to her bringing it!
Provided by Some1sGrandma
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large salad bowl combine broccoli, raisins, and onion.
- In a small bowl stir together sugar, vinegar and mayonnaise.
- Pour mayo mixture over the broccoli mixture and toss to coat.
- Refrigerate.
- Just before serving sprinkle with bacon and sunflower seeds and toss to coat.
Nutrition Facts : Calories 231.8, Fat 15.6, SaturatedFat 2.5, Cholesterol 12.4, Sodium 321.9, Carbohydrate 19, Fiber 3.4, Sugar 8.3, Protein 6.8
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the taste of your salad.
- Don't overcook the broccoli. It should be tender-crisp, not mushy.
- Use a variety of textures. This will make your salad more interesting to eat. Try adding nuts, seeds, or crispy vegetables.
- Don't be afraid to experiment. There are many ways to make this salad, so feel free to add your own personal touch.
Conclusion:
Broccoli salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own personal taste. So next time you are looking for a healthy and refreshing salad, give broccoli salad a try. You won't be disappointed!
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