Broccoli Citrus Salad

 

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WINTER CITRUS SALAD RECIPE WITH HOMEMADE HONEY DRESSING | INTHEKITCHENWITHELISA

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Raw Kale Salad Sliced Raw Kale with Apples, Oranges, Persimmons & Nuts

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In large bowl, mix together broccoli, avocado, onion, and raisins. In small bowl, whisk together mayo, orange juice, honey, mustard and salt and pepper to taste. Pour dressing over broccoli mixture and toss to coat broccoli.

Garnish salad with bacon and pecans. Citrus Broccoli Salad. This Citrus Broccoli Salad combines oranges, craisins, sunflower seeds, and broccoli for a tangy and flavorful side dish – perfect for your next picnic or BBQ! We’re big on side dish salads in our family. My Mom and Grandmom are known for their potato salad, spaghetti salad, and.

In a large bowl, mix together broccoli, avocado, onion and raisins. In a small bowl, whisk together mayo, orange juice, honey, mustard and salt and pepper. Pour dressing over broccoli mixture and toss to coat. Garnish salad with bacon and pecans.

Serve at room temperature or slightly chilled. Serves: 6 | Serving Size: 1/6. Toss pistachios, shallot, jalapeño, broccoli, cilantro, and dates in a medium bowl.

Drizzle dressing over and toss to coat. Taste and season with more salt and pepper if needed. Do ahead: Salad can. Ingredients. 12 oz bag Broccoli Slaw or Rainbow Salad Mix. ½ cup cherry tomatoes, cut in half. ⅓ cup sliced almonds. ¼.

In large bowl, mix broccoli slaw and jicama. Peel oranges with sharp paring knife; cut into 1/4-inch slices. Cut each slice into fourths. Add oranges, onion and cilantro to broccoli.

The ultimate broccoli salad is made with crunchy almonds, bacon, sunflower seeds, tart cranberries, and a creamy citrus poppyseed dressing! Easy to make ahead (in fact it tastes better that way), it’s great to make for potlucks, bbq’s and other Spring/Summer gatherings!Add the broccoli and blanch until bright green and slightly softened, about 3 minutes.

Drain well, run under cold water to stop the. Directions. In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and.

Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. Step 3 To prepare the dressing, mix the mayonnais.

List of related literature:

Combine the broccoli, olive oil, 1 Tbsp of the spice trio, salt, pepper, and lemon zest in a large bowl.

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Replace celery, minced parsley, and minced tarragon with 4 halved and thinly sliced radishes; 1 large orange, peeled and cut into ¹∕­inch pieces; ¹∕ avocado, halved, pitted, and cut into ¹∕­inch pieces; and 2 teaspoons minced fresh mint.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Add the romaine, green onions, cilantro, raisins, orange juice, lemon juice, pepper, and salt to taste.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Add 4 halved and thinly sliced radishes; 1 large orange, peeled and cut into ½-inch pieces; ½ avocado, cut into ½-inch pieces; and 2 teaspoons minced fresh mint to mayonnaise mixture with shallot and lemon juice in step 3.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Cut stems on a bias into 1⁄4-inch-thick slices and toss with the micro broccoli, salt, pepper, and Red Wine Vinaigrette to taste.

“Microgreens: A Guide to Growing Nutrient-Packed Greens” by Eric Franks, Jasmine Richardson
from Microgreens: A Guide to Growing Nutrient-Packed Greens
by Eric Franks, Jasmine Richardson
Gibbs Smith, 2009

Serve with 1 cup steamed broccoli tossed with 1⁄3 cup cooked wheat berries, 1 teaspoon lemon juice, 1⁄8 teaspoon salt, and 1⁄4 teaspoon minced garlic.

“The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love” by Anne Alexander, Julia VanTine
from The Sugar Smart Diet: Stop Cravings and Lose Weight While Still Enjoying the Sweets You Love
by Anne Alexander, Julia VanTine
Rodale Books, 2013

Combine the vinegar, oil, and salt in a large bowl; add the kale and toss them by hand to make sure all the leaves are coated.

“The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body” by Susan Gregory
from The Daniel Fast (with Bonus Content): Feed Your Soul, Strengthen Your Spirit, and Renew Your Body
by Susan Gregory
Tyndale House Publishers, Incorporated, 2017

Peel vigorously to remove fibrous sheath, slice and stir fry Broccoli is also good with other vegetables or served cold as a salad with vinaigrette Broccoli can also be blanched for two minutes, then baked in a cheese sauce consisting of milk, cheese, lemon juice, salt and pepper.

“Cruising Chef Cookbook” by Michael Greenwald, Marcy Raphael
from Cruising Chef Cookbook
by Michael Greenwald, Marcy Raphael
Paradise Cay Publications, 2000

Add vegetables or fruit: radish slices, finely cut spinach or chard, or thinly sliced lemon or orange.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

In a small bowl, combine 1/4 of a ripe avocado, mashed, with 2 teaspoons lemon juice, 1/2 teaspoon minced garlic, a pinch of black pepper, and 1/8 teaspoon crushed red pepper.

“The 20/20 Diet: Turn Your Weight Loss Vision Into Reality” by Phil McGraw
from The 20/20 Diet: Turn Your Weight Loss Vision Into Reality
by Phil McGraw
Bird Street Books, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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23 comments

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  • Does it look good or would it still taste like tough, bitter greens. I’m undecided. Could you maybe grind it up into a faux meat patty or meatballs? Still healthy right…

  • hello chef john, I always lose the original color of my vegetables when cooked, can you please advice how to keep the color especially with greens like broccoli and herbs?

  • You really any aren’t any better than a veggie-nazi, whining about the inclusion or exclusion of an ingredient like that and then blaming other people. The salad would be great with sliced chicken breast as well, or even certain types of fish. Should he list all of these as well to appease the people who could have figured it out on their own anyway?

  • Chief John I love salad. I finally made it. Is there anyway I can substitute the vinegar for something else. I loved the dressing minus the vinegar it was hard for me to get it down smelling the vinegar. Please let me know. And keep up these wonderful tutorials

  • Made it today it is quite nice and unique. The only one thing for those who cares about weight: dressing requires less then half a cups of mayo and sour cream and also I skipped sugar coz apples and cranberries already sweet

  • I make it with half a cup of greek yogurt and mayo dressing, raisins, pine nuts and red onions. I think I’m going to try your recipe it looks really good.

  • If you’re after all the nutrients, but still want to cook you’re bitter greens, freeze the cooking water and use it for the ice cubes in you’re smoothies.

  • Hi Natasha I just subscribed to your Channel because I don’t want to miss all your great recipes because they easy to make doesn’t take too much time and a very delicious thank you ❤��✌

  • WOW. Another winner. I made this for a braai last night and everyone loved it. My lodger does not like mayo so I used all sour cream in the dressing and I didn’t add cranberries. (Could not find any). Next I want to try the lemon and poppy seed cake.

  • This recipe is so good! Thank you so much! I grew a lot of kale this year and didn’t think I liked kale salads until I tried this recipe!

  • Put it in the freezer before you use your kale, tastes better when you do that. (at least my mom said so, take it from a dutchie if you want)

  • Cant wait to make this tomorrow… I wonder if you can sub yogurt for sour cream? I love creamy dressing I am going to try it.
    Thank you for the lovely recipe.
    I am trying to changing my diet this will help with variety. ����

  • One tip for raw kale from a raw food restaurant is to massage the kale with some olive oil or salt. It helps break down the kale and makes it easier to digest, and get all the nutrients. Kale is amazing and this salad I must try.

  • Twice I heard Raquel salad…and thought it was some fancy schmancy culinary term. Should drink my a.m coffee before watching Chef John. <3

  • Wow! I am completely taken in by this just in time, too. I wobbled badly on my modified paleo eating plan over the winter months, especially since the crummy cold January we had, and I am trying to get back on track for spring. This has to be the prettiest, most perfectly paleo-fit light supper I have ever seen.
    I can imagine how good all that bright flavor would be with a nice piece of broiled salmon, too.
    Subbing to your channel right now!

  • My tip to those who haven’t tried Kale is to pinch off a piece at the grocery store and see if you like its peppery taste. My kid loves it, we juice it with fruits, make it into salads. etc. but the way its prepared here, everyone should like it.

  • Podrías enviar las recetas en español se ven deliciosas pero las verduras las conozco pero no se bien que es lo último que le pones no se si es mayonesa o crema salsa tártara por FA envía la receta en español ��

  • i dont like raw kale, its too tough for my palate. but i do love stir-fried kale with shrimps, mashed potato and kale with smoked sausage, white kale curry, and warm kale salad with chicken.

  • I made this today! It was beautiful! The flavour combination is just YUM yet so simple and quick to make! Thanks for this great recipe! Your videos are great! Keep them coming!

  • Won’t lie: was hoping bacon would feature in this recipe. I guess you need to appease the vegetarians sometimes, though. But please, Chef, don’t make a habit of it.

  • i really love your recipes n more your humor…. please im waiting for that soft n moist chocolate cake that was in your orange creme anglaise video… big fan from africa

  • I made this salad for dinner last night. I used apple, orange, and pecans. I dressed it with a bottled creamy poppyseed dressing. It was really yummy. We couldn’t even tell that we were eating raw kale! It was just a sweet, fruity and crunchy salad.

  • I learned that style of avocado cutting from one of your previous recipes. Your style of cooking and the food you cook make us energetic and you are a cute lady.:)