Best 9 Peggys Broccoli Salad Recipes
Peggy's broccoli salad is a delicious and refreshing side dish that is perfect for any occasion. With its unique combination of sweet, savory, and tangy flavors, this salad is sure to be a hit with everyone who tries it. The crunch of the broccoli, the sweetness of the raisins, the tanginess of the vinegar, and the creaminess of the mayonnaise all come together to create a salad that is both flavorful and satisfying. Whether you're looking for a light lunch or a side dish for your next dinner party, Peggy's broccoli salad is the perfect choice.
Here are our top 9 tried and tested recipes!
PEGGY'S BROCCOLI SALAD
My mom Peggy lost 67.5 pounds on Weight Watchers and kept it off for over 10 years and was also a WW Leader. She was always looking for new ways to prepare foods so they were enjoyable and healthy. This salad fits the bill and therefore is named in her honor. You can certainly use real sugar or mayonnaise (in the same quantities as listed) but why waste the calories when the light/no sugar version tastes this good? No one at your table will notice anything is missing and they will probably ask you to make it again and again . . . And why not? Not only does it taste great, it is low in calories, and a great way to eat your veggies.
Provided by TSUalum93
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid.
- Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli.
- In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions.
- Cover the container securely with the lid and shake well.
- The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving.
- Enjoy.
PEGGY'S DELICIOUS BROCCOLI SALAD
You have to try this recipe! This is by far the best salad I have ever had. Even though some of the ingredients may sound like they dont belong together, they sure do taste great together. The 2 hours cooking time is letting the salaad set up in the fridge.
Provided by Chelsi Swerin
Categories Vegetable
Time 2h30m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the broccoli, green grapes (halved), chopped green onions, slivered almonds, and golden raisins.
- Fry the bacon crisp and crumble over the salad.
- Mix the mayo, sugar, and vinegar to make the dressing.
- Pour dressing over salad and stir.
- Let set in fridge for 2 hours before serving.
Nutrition Facts : Calories 680.6, Fat 47.4, SaturatedFat 10, Cholesterol 43.1, Sodium 730.5, Carbohydrate 57.8, Fiber 5.2, Sugar 37, Protein 12.7
PEGGY'S BROCCOLI SALAD
This is a delicious Broccoli Salad, The recipe was given to me by my daughter Peggy. She has made it for family get togethers and pot lucks. Everyone seems to like it even people that doesn't care for broccoli. Sugar substitute can be used, also nonfat or low-fat mayonnaise and it still tastes great.I used less bacon, light mayonnaise and sliced almonds. Time does not include chilling time.
Provided by Barb G.
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place bacon in a large, deep skillet.
- Cook over medium heat until evenly brown.
- Remove bacon to paper towel,cool.
- Crumble bacon and set aside.
- In a medium bowl, combine broccoli,onion and raisins.
- In a small bowl, whisk together the vinegar, sugar and mayonnaise.
- Pour over broccoli mixture, and toss until well mixed.
- Refrigerate at least two (2) hours.
- Before serving, Toss salad with crumbled bacon and nuts.
- Enjoy.
Nutrition Facts : Calories 528.3, Fat 42.2, SaturatedFat 8.9, Cholesterol 35.9, Sodium 607.7, Carbohydrate 30.7, Fiber 4, Sugar 15.2, Protein 11.3
PEGGY'S BROCCOLI CASSEROLE
I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.
Provided by Oaksfan
Categories Broccoli Side Dishes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
- Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
- While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 756 calories, Carbohydrate 39.6 g, Cholesterol 170.2 mg, Fat 57.2 g, Fiber 4.1 g, Protein 23.1 g, SaturatedFat 24.5 g, Sodium 1477.4 mg, Sugar 5.7 g
PEGGY'S BROCCOLI CASSEROLE
I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.
Provided by Oaksfan
Categories Broccoli Side Dishes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
- Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
- While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 756 calories, Carbohydrate 39.6 g, Cholesterol 170.2 mg, Fat 57.2 g, Fiber 4.1 g, Protein 23.1 g, SaturatedFat 24.5 g, Sodium 1477.4 mg, Sugar 5.7 g
PEGGY'S BROCCOLI CASSEROLE
I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.
Provided by Oaksfan
Categories Broccoli Side Dishes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
- Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
- While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 756 calories, Carbohydrate 39.6 g, Cholesterol 170.2 mg, Fat 57.2 g, Fiber 4.1 g, Protein 23.1 g, SaturatedFat 24.5 g, Sodium 1477.4 mg, Sugar 5.7 g
PEGGY'S BROCCOLI CASSEROLE
I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.
Provided by Oaksfan
Categories Broccoli Side Dishes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
- Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
- While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 756 calories, Carbohydrate 39.6 g, Cholesterol 170.2 mg, Fat 57.2 g, Fiber 4.1 g, Protein 23.1 g, SaturatedFat 24.5 g, Sodium 1477.4 mg, Sugar 5.7 g
PEGGY'S BROCCOLI CASSEROLE
I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.
Provided by Oaksfan
Categories Broccoli Side Dishes
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Prepare a 2 quart casserole dish with cooking spray.
- Place the frozen broccoli into a large saucepan and cover with water, and bring to a boil over high heat. When the water has come to a boil and the broccoli is no longer frozen, drain in a colander set in the sink.
- While waiting for the broccoli to come to a boil, beat the cream cheese and eggs in a large bowl until smooth. Add the condensed soup, ranch dressing, sour cream, mayonnaise, onion, and flour; mix well. Stir in the drained broccoli along with the Cheddar cheese until evenly mixed. Pour into the prepared baking dish. Toss the dry stuffing mix with the melted butter, and spread evenly over the top of the casserole.
- Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 756 calories, Carbohydrate 39.6 g, Cholesterol 170.2 mg, Fat 57.2 g, Fiber 4.1 g, Protein 23.1 g, SaturatedFat 24.5 g, Sodium 1477.4 mg, Sugar 5.7 g
GRAPE BROCCOLI SALAD
This tempting toss-up of vegetables, fruit and a sweet tangy dressing is a tasty alternative to pasta salads. "My sister's husband needs to watch what he eats, so she's a great source of healthy recipes like this one," says Peggy Cathey of McKinney, Texas.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the broccoli, grapes, celery, onions, water chestnuts and raisins. In a small bowl, combine the yogurt, mayonnaise and honey. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 129 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 127mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- For a sweeter salad, use a sweeter variety of apple, such as a Fuji or Honeycrisp.
- If you don't have any red onion, you can use a yellow or white onion instead.
- To make the salad ahead of time, prepare it up to the point of adding the mayonnaise and nuts. Then, cover and refrigerate for up to 24 hours. When ready to serve, add the mayonnaise and nuts and toss to coat.
- This salad is also a great make-ahead lunch option. Simply pack it in a container and refrigerate overnight. When ready to eat, just give it a quick stir and enjoy.
- For a healthier version of this salad, use a light mayonnaise or Greek yogurt instead of regular mayonnaise.
Conclusion:
Peggy's Broccoli Salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be prepared ahead of time, making it a great option for busy weeknights. With its sweet, tangy, and crunchy flavors, this salad is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy side dish, give Peggy's Broccoli Salad a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »