The Easiest Broccoli Salad Recipe| All Things Mamma (2024)

FAQs

How to make brocoli salad? ›

Whisk together mayonnaise, cider vinegar and honey. Toss salad ingredients with dressing: Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. Add dressing to the salad and toss to mix well.

A simple, classic Broccoli Salad recipe that serves as a great fast side dish for any party or potluck. Made with bacon, cranberries, sunflower seeds, cheddar cheese and a homemade dressing, this is one of my favorite side dishes and it can be prepped in under fifteen minutes!

Extra water on the broccoli can make for a runny mixture. The same goes for rinsing your broccoli! Make sure you give your broccoli adequate time to dry after rinsing. You get enough moisture from the dressing mixture that any extra water will make your salad too watery.

There are 330 calories in 1 cup of Broccoli Salad. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

Broccoli is an excellent source of vitamins C, K, and A. It also contains several important minerals, such as potassium, calcium, and iron. Broccoli contains several antioxidants, including vitamins C and E, β-carotene, and various flavonoids [12,13].

The bottom line. Broccoli is a nutrient-packed vegetable that can be eaten safely either raw or cooked. Cooking may enhance the antioxidant activity of broccoli, but it may also reduce its content of certain heat-sensitive nutrients, such as vitamin C and sulforaphane.

Broccoli is packed with essential vitamins and minerals, including vitamin C, calcium, and iron. Its health benefits range from potentially lowering blood sugar levels to aiding in cancer prevention and promoting joint health.

If you have added too much vinegar to a recipe, you can try adding a bit of sugar or honey to help balance the acidity. You could also try diluting the vinegar by adding more of the other ingredients in the recipe.

Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve with lemon wedges.

Broccoli has a simple taste that can be paired subtly with lemon pepper, or salt and black pepper, or combined with bold flavors like balsamic vinegar, basil, and fresh ginger. These common flavors will add to natural taste of the broccoli, and can even be combined with other raw vegetables to make a salad.

Is broccoli a carbohydrate, fat, or protein? ›

Raw broccoli contains almost 90% water, 7% carbs, 3% protein, and almost no fat. Broccoli is very low in calories, providing only 35 calories per cup, or 90 grams (g).

A bowl of cooked broccoli contains between 50 and 65 calories per serving and about 39 calories per 100 grams which nominates it into low-calorie foods. To successfully reduce weight, you must burn more calories than you consume. Broccoli is an excellent source of dietary fibre, containing 3.3 grams per 100 grams.

Serving broccoli raw is an excellent option, since it retains these nutrients and the enzyme that forms isothiocyanate compounds.

How do restaurants make broccoli so good? Restaurants often blanch broccoli first to ensure it's cooked quickly and evenly, maintaining a vibrant color and crisp texture.

The bottom line. Broccoli is a nutrient-packed vegetable that can be eaten safely either raw or cooked. Cooking may enhance the antioxidant activity of broccoli, but it may also reduce its content of certain heat-sensitive nutrients, such as vitamin C and sulforaphane.

Garlic and butter help make broccoli taste irresistible. Simply sautee the broccoli in a pan with just a little butter, some onions and grated garlic and voila! Add a drizzle of lemon if desired.