Broccoli is a type of vegetable that belongs in toe Brassica oleracea family. As a bonafide superfood, broccoli is teeming with essential nutrients, antioxidants and phytochemicals. But it’s not the tastiest looking veggie out there so kids aren’t enthusiastic about eating broccoli. We are changing all that! In today’s post, we are serving up delicious, simple broccoli recipes that even kids would love to eat:
Classic Broccoli Salad
You will need:
1 to 2 heads of fresh broccoli
½ cup red onion, chopped
½ pound bacon
2 ½tablespoons vinegar
1 cup Hellmann’s mayonnaise
1/3 cup sugar
1 ½cups mozzarella cheese, grated
Ground black pepper to taste.
Start by cooking the bacon into a crisp and then pounding them into bits. Chop fresh broccoli into bite-size pieces. In a clean salad bowl, mix broccoli, chopped red onions, grated mozzarella and bacon bites very well then set aside.
In a separate bowl, mix vinegar and sugar together. Add a dash of freshly ground black peppers to taste. Pour the dressing on the broccoli mixture and toss carefully. Let the salad sit for an hour before serving.
Creamy Bacon and Broccoli Salad
You will need:
2 strips low-sodium bacon
½ cup ice cubes
½ medium red onion, sliced thinly
½ cup buttermilk
1/3 cup reduced-fat sour cream
¼ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
6 ½ cups broccoli florets cut into bite-size pieces
1/3 cup golden raisins
2 tablespoons salted roasted sunflower seeds
Salt and freshly grounded black pepper to taste
Start by cooking the bacon into a crisp in a hot skillet for 8 minutes then set aside. Do not throw the drippings; you will use it later for the dressing. After the bacon has cooled, chop it into bits.
In a small bowl, combine a cup of water with onions and ice cubes. Let the onion soak for 10 minutes before draining and patting dry. Set it aside.
In a separate bowl, combine buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon kosher salt and pepper and whisk vigorously until smooth. Add the broccoli, onions and golden raisins to the dressing then toss. Chill the mixture in the fridge for an hour or two. Toss the salad well once you’re ready to serve. Top it off with bacon bits and sunflower seeds.
You will need:
¼ red onion, thinly sliced
2 slices bacon, cut in small pieces, cooked to crisp
½ bunch broccoli, cut into small florets
½ small head cauliflower, cut into small florets
2 tablespoons sugar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
¼ cup mayonnaise
½ teaspoon seafood seasoning
A pinch of salt and freshly ground black pepper
Start by soaking the sliced onions in ice water for ten minutes before patting dry and setting it aside. In a large salad bowl, mix bacon, broccoli, cauliflower and onions then set aside. In a small bowl, add sugar, vinegar and Dijon mustard and whisk very well until smooth. Add the mayonnaise and seafood seasoning into the dressing and season with salt and pepper. Pour the dressing over the vegetable before tossing one last time and serve.