Classic Broccoli Salad Recipes – Learn like a Pro :- The crispness, flavour, and adaptability of broccoli salad have made it a time-honored staple that is cherished by many. Broccoli salad is a dish that never fails to please, whether it is served at a backyard barbeque during the summer, a holiday feast, or as a lunch during the week. In this article, we will examine three distinct versions of the traditional recipe for broccoli salad. Each of these variations offers a distinctive twist while yet maintaining the core characteristics of this well-liked dish.
Classic Broccoli Salad Recipes – Learn like a Pro
As a result of its crispness, flavour, and flexibility, broccoli salad has become a time-honored staple that is cherished by a great number of people. Whether it is served at a backyard barbeque during the summer, a holiday feast, or as a lunch during the week, broccoli salad is a dish that never fails to delight. It is quite versatile and can be enjoyed in any setting. Within the scope of this article, we shall investigate three alternative variations of the conventional recipe for broccoli salad.
Ingredients
- 4 cups broccoli florets
- 1/2 cup red onion, finely chopped
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- Salt and pepper to taste
Instructions:
It is recommended that the broccoli florets be steamed for around three to four minutes, or until they attain a consistency that is both crisp and tenderness. A dish that is filled with cold water should be placed over the food as soon as possible in order to interrupt the cooking process. Following that, the food should be drained and then placed away.
Creating a salad that is both delicious and healthful can be accomplished by mixing ingredients such as broccoli florets that have been steamed, cherry tomatoes that have been cut in half, Kalamata olives that have been sliced, crumbled feta cheese, and pine nuts that have been roasted.
A small bowl should be used to combine the following ingredients.
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olive oil, lemon juice, minced garlic, dried oregano, freshly ground pepper, and salt. To ensure that all of these components are well combined, it is necessary to whisk them together until they are entirely absorbed. After the dressing has been poured over the broccoli mixture, give it a light spin in order to create a coating that is consistent across the entire dish.
It is recommended that the salad be left to marinade in the refrigerator for a minimum of half an hour prior to preparation and serving. This will make it possible for the flavours to combine and become more noticeable to the palate.
NUTRITIONÂ
- Serving:Â 1cup
- Calories:Â 206kcal
- Carbohydrates:Â 22g
- Â Protein:Â 9g
- Â Fat:Â 9g
- Saturated Fat:Â 2g
- Â Cholesterol:Â 11mg
- Â Sodium:Â 118mg
- Fiber:Â 3g
- Sugar:Â 12g
NOTES
The heads of broccoli should yield approximately seven cups of broccoli florets, which is equivalent to approximately 28 ounces. The utilisation of packaged and prepared florets is an excellent shortcut. I still have to cut up some of the larger ones, but by doing so, I will save a significant amount of time!
Depending on your preferences, you can use either a white onion, a yellow onion, or a red onion.
Because there are so many different ways to make broccoli salad, you are free to add other ingredients according to your own preferences. Some examples of these additional components include chopped pecans, dried cranberries, raisins, and sunflower seeds.
The following adjustments can be made to the dressing: honey can be used in place of sugar, and plain Greek yoghurt can be used in place of mayonnaise. Alternatively, if you do not want a creamy dressing, you can use a honey mustard vinaigrette. If you want a dressing that is creamy but not mayonnaise-like, you can use a dressing that is based on sour cream or buttermilk.
