Best 2 Trisha Yearwoods Broccoli Salad Recipes
Trisha Yearwood's Broccoli Salad is a delicious and refreshing dish that is perfect for summer potlucks, picnics, or any other gathering. It is made with fresh broccoli, bacon, cheese, and a tangy dressing, and it is sure to be a hit with everyone who tries it. This salad is easy to make and can be prepared in advance, making it a great option for busy weeknights. With its crunchy texture, savory flavors, and bright colors, Trisha Yearwood's Broccoli Salad is a dish that will add a touch of elegance to any occasion.
Here are our top 2 tried and tested recipes!
TRISHA YEARWOOD'S BROCCOLI SALAD
This is from Trisha Yearwood's 1st cookbook, Georgia Cooking in an Oklahoma Kitchen that she wrote with her mom and sister. This is my husband's favorite broccoli salad. Trisha says "This is great served with barbecued pork ribs or prepared to take to a covered dish supper, because it's sturdy enough to stand at room temperature for a while without wilting. It also adds great color to a picnic spread." I've entered it as written, but we like to use red onion and golden raisins. Preparation time includes chilling time.
Provided by DeniseBC
Categories Vegetable
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium skillet, cook the bacon over medium heat just until crisp; drain on paper towels. When cool enough to handle, crumble the bacon and set aside.
- 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 to coat with the dressing. Refrigerate for 1 hour.
- Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled bacon. Sprinkle the reserved bacon over the salad to garnish. Serve immediately.
STRAWBERRY SALAD
Provided by Trisha Yearwood
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
- Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
- For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
- Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
Tips:
- For a creamy and flavorful dressing, use high-quality mayonnaise and sour cream.
- Freshly chopped broccoli florets are best for this salad, but you can also use frozen broccoli that has been thawed and drained.
- Add a variety of chopped vegetables to your salad, such as carrots, celery, red onion, or bell pepper.
- Toasted almonds or walnuts add a nice crunch to the salad.
- For a sweeter salad, add a sprinkle of dried cranberries or raisins.
- If you like a tangy salad, add a tablespoon of vinegar or lemon juice to the dressing.
- Serve the salad immediately or chill it for later.
Conclusion:
Trisha Yearwood's Broccoli Salad is a delicious and refreshing side dish that is perfect for potlucks, picnics, and barbecues. It is also a great way to get your daily dose of vegetables. With its creamy dressing, crunchy vegetables, and toasted nuts, this salad is sure to be a hit with everyone who tries it.
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