Best Grape And Broccoli Salad Recipes

ROASTED BROCCOLI AND GRAPE SALAD

Steps:

• For the salad: Preheat the oven to 425 degrees F.
• Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes.
• Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes.
• For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl.
• For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.

BROCCOLI AND GRAPE (RAISIN) SALAD

Steps:

• Mix mix broccoli, bacon, grapes and celery Add onions, almonds, and dressing before serving

BROCCOLI AND GRAPE-TOMATO SALAD

Steps:

• Line two plates with paper towels. Prepare an ice-water bath by filling a large bowl with ice and water.
• In a skillet, cook the bacon over medium heat, stirring frequently, until crisp and brown, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to one of the prepared plates to drain. Set aside.
• To prepare the broccoli, separate the head into bite-size florets, reserving the stems for another use. Bring a large pot of salted water to a boil over high heat. Cook the florets until just tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to the ice-water bath to set the color and stop the cooking. Once chilled, transfer to the second prepared plate and pat dry with paper towels.
• Combine the broccoli, tomatoes, and onion in a large bowl. Season with salt and pepper and set aside.
• To prepare the dressing, whisk the vinegar and garlic together in a small bowl. Add the oil in a slow steady stream, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• Just before serving, drizzle the dressing over the vegetables and toss to combine and coat. Add the bacon, and taste and adjust for seasoning with salt and pepper.

BROCCOLI, GRAPE, AND PASTA SALAD

Steps:

• 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. 2. Prepare pasta according to package directions. 3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems. 4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving. MyRecipes.com

BROCCOLI, GRAPE AND CHICKPEA SALAD

Steps:

• Mix first 6 ingredients in a large bowl.
• Whisk remaining ingredients in a small bowl.
• Combine dressing with salad, and stir again before serving.
• Best served at room temperature.

GRAPE AND BROCCOLI SALAD

Steps:

• Combine broccoli, grapes, onions, raisins and 1/2 cup bacon in large bowl.
• Mix dressing, sugar and vinegar until blended. Add to broccoli mixture; mix lightly.
• Refrigerate 1 hour.
• Top with remaining bacon just before serving.