- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
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This information is per serving.
- •About one head of broccoli (8 oz.)
- •5-6 medium champignon mushrooms
- •1 red bell pepper
- •Cooking oil
- •Salt and pepper to taste
How can I keep the broccoli from becoming dark when cooked?
If the color of the salad you serve is important to you, then as soon as the broccoli is cooked, put it in very cold water. This will help maintain the color.
What other foods can I use to make broccoli salad?
Sometimes it’s enough to replace the spices or dressing—you can use garlic, soy sauce or ginger. Broccoli with cherry tomatoes, fresh red onions, radishes, carrots and canned corn will also work well. Just add one of these ingredients and get a new taste!
Broccoli salad is a very light, healthy and vitamin-filled salad. Its combination of ingredients makes it stand out on any table. This salad is not too high in calories, even though the vegetables are pan-fried, so you can safely cook this dish for anyone who’s watching their figure. For this salad, you can use any spices of your choice. This time, I decided to use just black pepper and salt.
Cook the broccoli until it reaches the texture you prefer: crispy (2 minutes), slightly crispy (4 minutes) or soft (8-10 minutes).
While the broccoli is cooking, cut off the top of the pepper and remove the seeds and partitions. Cut it into small pieces. You can fry these in vegetable oil or leave them fresh. I left them fresh.
Finely chop the onions and mushrooms and fry them in a pan with vegetable oil.
Remove the broccoli from the water and cool. The broth can be filtered through a sieve and used in the preparation of other foods, such as romaine.
In a deep salad bowl, mix broccoli, peppers and fried mushrooms with onions, salt and pepper and mix well.
Serve the salad sprinkled with a mixture of fried sunflower seeds, pumpkin seeds and flax seeds.