New recipes

Broccoli salad

Broccoli salad



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

That being said, here's how I made the salad. The broccoli tie is washed well. Unwrap the bouquets into small pieces. Remove the woody parts from the stem, use a small, sharp knife. The stem is cut into narrow strips. Put the broccoli, the stem and the inflorescences in a steamer, leave it on the fire for about 8 minutes. Try with a knife or fork. After it has softened, it is passed through a stream of cold water, it will keep its color alive.

All this time, the dressing must be ready. It is obtained from: vinegar, mustard, salt, pepper and crushed garlic.

Put broccoli in a bowl, pour the dressing over it. If you like spicy salad, you can add salt and pepper.

One serving has about 100 calories. It can be served both hot and cold.

Good appetite!



Sandwich-Maker Panini Large

Set of 2 vacuum pans (0.7L + 1.2L)

Rotisserie Air Fryer Oven

Don't miss any recipes or find out what else
we set up on

To be up to date with the latest news and promotions enter your email address and click the send button

We assure you that your information will be kept secure and at any time you can change your mind by clicking on the unsubscribe link in the footer of any email you receive from us.


BROCCOLI and SEEDS SALAD

I found this recipe on the site run by Dr. Ax. It is a welcome proposal for periods of fasting or sparing the body.

Broccoli salad is rich in fiber, vitamin C and antioxidants. It is very easy to prepare and can be served at any time of the day.

Broccoli Salad with Seeds

Broccoli and seed salad - recipe

We like that broccoli stalks are also used in this salad. Few people know that they are also edible, and are as rich in nutrients as the crown.

100 g of broccoli strains contain 2.98 g of protein, 325 g of potassium, 48 mg of calcium, 88 mg of iron, 25 mg of magnesium and a good dose of vitamin A.

All ingredients are used raw. If you have stomach problems or have a contraindication to raw vegetables, you can cook broccoli beforehand. It is best to steam it for a few minutes.

From the given quantities come 2-4 servings of salad. If you want a more generous salad, increase the quantities, keeping the suggested proportions.

• 500 g of broccoli bunches
• 2-3 stalks of broccoli
• ½ cup of sunflower seeds
• ½ cup of raisins
• 1 onion
• 2 tablespoons of red wine vinegar or apple cider vinegar
• vegetable mayonnaise

Wash the broccoli bunches and break them into small pieces. Wash the stems and put them on the grater.

Put the broccoli in a large bowl, then add the chopped onion, seeds, raisins, vinegar and mayonnaise with the chopped onion. You can fry the sunflower kernel beforehand to give a better taste to the salad.

The seeds can be replaced with walnut or hazelnut kernels, raw or browned beforehand.

Stir gently to blend. The salad can be served immediately. It can be decorated with green parsley. What is left is stored in the refrigerator.

For this salad you can use a fasting mayonnaise made from soy milk, avocado, seeds or cashews.

Other vegetables can be added, such as bell peppers, grated carrots or olives.

1. Dr. Ax, Broccoli salad: https://draxe.com/recipe/broccoli-salad/

2. LIVE STRONG, Do Broccoli Stems Have Nutritional Value? https://www.livestrong.com/article/465756-how-to-stop-broccoli-from-smelling-when-cooking/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Chicken breast, washed and cleaned, boil in salted water and a few vegetables to taste (1 carrot, 1 onion, a few slices of celery) about 20 minutes.

While the chicken breast is boiling, prepare broccoli: it will be cleaned of leaves, stalks, then made the right bouquets (just like cauliflower) and boiled in the soup in which the chicken breast was cooked (about 10 minutes, to remain al-dente and visible in the salad).

a vas larg will be put chicken breast cut into suitable pieces or broken strips (according to your imagination), over which they will be added bouquets of broccoli cooled and sprinkled with lemon juice (to keep its color), bell pepper yellow (or red) cut into thin strips or into suitable pieces.

A separate will be made sauce (dressing) from: lemon juice, mustard, sour cream, oregano powder, salt and pepper, which will be poured over the salad in the bowl, mixing lightly with a spatula, then served immediately or covered with cling film and refrigerated, served at the right time.

For a more consistent meal, over the salad you can add baked bread croutons (sprinkled with a little olive oil).


Broccoli salad with barley

& Icirc & # 539i must for dressing:
3 tablespoons olive oil
juice from 1 l & # 259m & acircie
1/2 tbsp & # 539 & # 259 cumin m & # 259cinat
1 clove of garlic
1 leg & # 259tur & # 259 p & # 259trunjel
1 v & acircrf of corn & coriander seeds
1 tablespoon tomato paste

Preg & # 259te & # 537ti a & # 537a:
Wash the barley in some water, then drain and boil the chicken in 750 ml of cold water. After the water has started to boil, cover the pot with a lid and let it boil until the beans absorb the water and freeze. # 259 to third.
While the appliance is boiling, unwrap the broccoli in the loaves, cure the beans and break it into a stick, cut the zucchini into 5 mm thick slices. Beans, broccoli and zucchini are served in different dishes, so they can be crispy. Drain them through a strainer and pass them quickly through a stream of cold water. For the dressing, mix all the ingredients in a bowl. Put the chopped vegetables, the drained barley and the chopped apricots in a bowl and place them in a bowl. Mix them gently, turning them over and sprinkling them with the dressing. Sprinkle pumpkin seeds on top.

3 por & # 539ii prepar & # 259tire: 15 min boil: 60 min

Re & # 539et & # 259 by Daniel Moldovan, S & acircnger, Mure County & # 537

Do you want another lactovegetarian diet with broccoli? And a click away & # 539 & # 259.


Broccoli salad with barley

& Icirc & # 539i must for dressing:
3 tablespoons olive oil
juice from 1 l & # 259m & acircie
1/2 tbsp & # 539 & # 259 cumin m & # 259cinat
1 clove of garlic
1 leg & # 259tur & # 259 p & # 259trunjel
1 v & acircrf of corn & coriander seeds
1 tablespoon tomato paste

Preg & # 259te & # 537ti a & # 537a:
Wash the barley in some water, then drain and boil the chicken in 750 ml of cold water. After the water has started to boil, cover the partial vessel with a lid and let it boil for 259 minutes, as the grains absorb the water and freeze. # 259 to third.
While the appliance is boiling, remove the broccoli from the loaves, peel the beans and break it into a stick, cut the zucchini into 5 mm thick slices. Beans, broccoli and zucchini are served in different dishes, so that they can be crispy. Drain them through a strainer and pass them quickly through a stream of cold water. For the dressing, mix all the ingredients in a bowl. Put the chopped vegetables, the drained barley and the chopped apricots in a bowl and place them in a bowl. Mix them gently, turning them over and sprinkling them with the dressing. Sprinkle pumpkin seeds on top.

3 por & # 539ii prepar & # 259tire: 15 min boil: 60 min

Re & # 539et & # 259 by Daniel Moldovan, S & acircnger, Mure County & # 537

Do you want another lactovegetarian diet with broccoli? And one click away & # 539 & # 259.


Broccoli and potato salad with spicy olives

Recipes for diabetics today offers broccoli and potato salad with spicy olives. The recipe proposed by us contains 44 grams of carbohydrates and is a perfect option for lunch or dinner.

Number of servings: 3 servings.

Preparation time: Ten minutes.

Cooking time: 30 minutes.

Total time: 40 minutes.

Ingredients for broccoli and potato salad with spicy olives:

  • a larger broccoli
  • four unripe red or white potatoes (about 160 g potato)
  • 15 spicy green olives
  • 3 & # 8211 4 pieces of donut in vinegar
  • three cloves of garlic
  • 60 grams of feta cheese
  • salt and pepper
  • three tablespoons olive oil
  • vinegar or a lemon.

How to prepare broccoli salad with potatoes and spicy olives:

  1. Wash the potatoes and then boil them in their skins. Broccoli is separated from the bouquets and steamed, preferably to keep its texture firm.
  2. Leave the potatoes, once cooked, to cool, then peel them and cut them into cubes. Then mix in a bowl the potatoes with the broccoli bunches, along with the pitted olives, cut into rounds. Cut the donuts into slices and add them to the salad.
  3. Prepare the sauce separately: mix the olive oil, lemon juice or vinegar as desired, freshly ground pepper, a pinch of salt and crushed garlic with a press. Mix all the flavors with a fork, lightly.
  4. Knead the feta cheese over the vegetables. Finally add the sauce and mix to flavor all the ingredients.
  5. Serve hot salad.

Nutritional values:

  • calories: 396.9 kcal
  • protein: 9 grams
  • carbohydrates: 45 grams
  • fat: 20 grams.

Tip: Try the recipe for diabetics: Cabbage meal with chicken legs.

Don't forget to Like our FaceBook page: Recipes for diabetics.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For a personalized nutritional plan, access the link below:

For FREE tutorials on diabetes and a healthy lifestyle you can follow our collaborating doctor's channel: Dr. Petrache.

For the latest information on diabetes and nutrition, visit the partner blog: Diabetes, nutrition and metabolic diseases.


Top 5 most delicious broccoli salads & # 8211 a dietary treat that offers only health benefits!

Low in calories, but rich in micronutrients, broccoli is one of the vegetables that should not be missing from the diet. Broccoli brings many health benefits and helps lower cholesterol if steamed. It helps to detoxify the body, it is rich in vitamin A, K and omega 3. We present below 5 recipes of the most delicious broccoli salads. They are very easy to prepare, dietary and can be consumed at any time, providing extra energy and vitality.

1. Salad with broccoli and green olives

ingredients

Method of preparation

1. Wash the broccoli and divide it into bunches.

2. Put a saucepan of water on the fire. When it starts to boil, add the bouquets and cook for 3 minutes.

3. Drain the water and arrange the bouquets in a strainer. Run a cold water over them.

4. Mix the broccoli with the chopped pepper and the olives cut in half.

5. Mix the oil with the vinegar.

6. Pour the sauce obtained into the salad bowl and mix.

7. Let the salad penetrate with taste and flavors for 5 minutes.

Note: Nutritional value per 100 g - 63.19 Kcal, Proteins / Fats / Carbohydrates - 2.14 / 4.49 / 5.18.

2. Salad with broccoli and chicken breast

ingredients

& # 8211 250 g of low-fat cheese

Method of preparation

1. Boil the meat and let it cool.

2. Break the meat into small pieces.

3. Boil the broccoli for 4-5 minutes in a saucepan with water and a pinch of salt.

4. Allow the broccoli to cool and cut the large bunches into 3-4 parts.

5. Mix the meat with the broccoli. Add the grated cheese and the crushed garlic.

6. Add the yogurt and season with salt to taste. Stir.

Note: Nutritional value per 100 g - 115.31 Kcal, Proteins / Fats / Carbohydrates - 18.67 / 3.92 / 1.76.

3. Salad with broccoli and grapes

ingredients

& # 8211 430-450 g of chopped broccoli

& # 8211 30 g of sunflower seeds

Dressing ingredients

& # 8211 3 tablespoons lemon juice (or apple cider vinegar)

& # 8211 1/2 teaspoon ground black pepper

Method of preparation

1. In a bowl, mix the broccoli bunches with the chopped apple, grapes and grated carrot.

2. Mix all the dressing ingredients. Match the salad with it and mix.

3. Season with salt and ground black pepper.

Note: Nutritional value per 100 g - 70.28 Kcal, Proteins / Fats / Carbohydrates - 0.9 / 0.84 / 16.26.

4. Salad with broccoli and seafood

ingredients

& # 8211 250 g seafood (thawed)

Method of preparation

1. Boil the seafood in a saucepan with water and a pinch of salt.

2. Divide the broccoli into bunches. Boil them in a saucepan with water and a little salt (do not boil too long, because the bouquets should remain slightly crispy).

3. Cut the onion into slices. Pour boiling water into the onion bowl and leave for a few minutes.

6. Prepare the sauce: mix the soy sauce with the oil, lemon juice and vinegar.

7. Mix the salad ingredients. Match with sauce.

Note: Nutritional value per 100 g - 40.76 Kcal, Proteins / Fats / Carbohydrates - - / 8 / -.

5. Salad with broccoli, tomatoes and bell peppers

ingredients

& # 8211 2 tablespoons olive oil

Method of preparation

1. Peel the tomatoes and cut them into slices.

3. Unwrap the broccoli in bunches.

4. Steam all vegetables (except onions) one at a time. Let them cool.

5. Mix the oil with the soy sauce.

6. Cut the onion as thin as possible.

7. Mix the steamed vegetables with the onion and sauce.

8. Refrigerate the salad.

Note: Nutritional value per 100 g - 70.84 Kcal, Proteins / Fats / Carbohydrates - 1.78 / 4.34 / 7.18.


Broccoli and potato salad with spicy olives

Recipes for diabetics today offers broccoli and potato salad with spicy olives. The recipe proposed by us contains 44 grams of carbohydrates and is a perfect option for lunch or dinner.

Number of servings: 3 servings.

Preparation time: Ten minutes.

Cooking time: 30 minutes.

Total time: 40 minutes.

Ingredients for broccoli and potato salad with spicy olives:

  • a larger broccoli
  • four unripe red or white potatoes (about 160 g potato)
  • 15 spicy green olives
  • 3 & # 8211 4 pieces of donut in vinegar
  • three cloves of garlic
  • 60 grams of feta cheese
  • salt and pepper
  • three tablespoons olive oil
  • vinegar or a lemon.

How to prepare broccoli salad with potatoes and spicy olives:

  1. Wash the potatoes and then boil them in their skins. Broccoli is separated into bunches and is preferably steamed to keep its texture firm.
  2. Leave the potatoes, once cooked, to cool, then peel them and cut them into cubes. Then mix in a bowl the potatoes with the broccoli bunches, along with the pitted olives, cut into rounds. Cut the donuts into slices and add them to the salad.
  3. Prepare the sauce separately: mix the olive oil, lemon juice or vinegar as desired, freshly ground pepper, a pinch of salt and crushed garlic with a press. Mix all the flavors with a fork, lightly.
  4. Knead the feta cheese over the vegetables. At the end add the sauce and mix to flavor all the ingredients.
  5. Serve hot salad.

Nutritional values:

  • calories: 396.9 kcal
  • protein: 9 grams
  • carbohydrates: 45 grams
  • fat: 20 grams.

Tip: Try the recipe for diabetics: Cabbage meal with chicken legs.

Don't forget to Like our FaceBook page: Recipes for diabetics.

Do you want the recipe in electronic format? Send us an email at [email protected], you pay a small fee and we send you the recipe in pdf format.

For a personalized nutritional plan, access the link below:

For FREE tutorials on diabetes and a healthy lifestyle you can follow our collaborating doctor's channel: Dr. Petrache.

For the latest information on diabetes and nutrition, visit the partner blog: Diabetes, nutrition and metabolic diseases.