Type what you have

Ingredients

• ✓ broccoli floret
• cauliflower
• red onion
• italian dressing
• sunflower seed

Instructions

1. 1 In a mixing bowl, combine the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate. Sprinkle with sunflower seeds before serving.

By Deb

Ingredients

• ✓ broccoli floret
• cheddar cheese
• bacon
• vidalia onion salad dressing

Instructions

1. 1 Combine broccoli, Cheddar cheese, and cooked bacon in a bowl. Add dressing and stir to combine.
2. 2 Chill in the refrigerator for 2 hours, or until ready to serve.

By Polly Daugherty

Ingredients

• ✓ broccoli floret
• cheddar cheese
• onion
• bacon
• sunflower seed
• raisin
• mayonnaise
• white vinegar
• white sugar

Instructions

1. 1 Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

By Magesse

Ingredients

• ✓ broccoli floret
• garlic cooking creme
• white vinegar
• bacon
• cheddar cheese
• red onion
• sunflower seed

Instructions

1. 1 Mix first 2 ingredients in large bowl.
2. 2 Add remaining ingredients; toss to coat.
3. 3 Refrigerate 1 hour.

By PHILADELPHIA Cooking Creme

Ingredients

• ✓ broccoli floret
• strawberry
• colby monterey jack cheese
• mayonnaise
• white sugar
• cider vinegar
• almond

Instructions

1. 1 Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl.
2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl until blended; pour over broccoli mixture. Sprinkle almonds over salad; gently toss to coat.
3. 3 Cover salad with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By mama426

Ingredients

• ✓ broccoli floret
• water
• quinoa
• carrot
• corn
• pea
• olive oil
• lemon juice
• chili powder
• cayenne pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, corn, peas, and broccoli to steamer; cover, and steam until tender, 5 to 10 minutes.
3. 3 Mix quinoa and vegetable mixture together in a bowl.
4. 4 Whisk olive oil, lemon juice, chili powder, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat.

By kristentulk

Ingredients

• ✓ broccoli floret
• chicken breast
• walnut
• green onion
• mayonnaise
• apple cider vinegar
• white sugar
• bacon

Instructions

1. 1 Combine broccoli, chicken, walnuts, and green onions in a large bowl.
2. 2 Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
3. 3 Pour mayonnaise dressing over broccoli mixture; toss to coat.
4. 4 Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

By JeriM in Austin, Tx

Ingredients

• ✓ broccoli floret
• bacon
• red onion
• raisin
• cashew
• water chestnut
• mayonnaise
• white sugar
• vinegar

Instructions

1. 1 Make salad: Toss together broccoli, bacon, red onion, raisins, cashews, and water chestnuts in a large bowl until well combined.
2. 2 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl until smooth.
3. 3 Pour dressing over salad and toss to coat. Cover the bowl with plastic wrap and refrigerate until dressing sets, at least 4 hours.

By Linda Z

Ingredients

• ✓ broccoli floret
• mayonnaise
• blue cheese
• white sugar
• olive oil
• mustard
• red wine vinegar
• red pepper flakes
• onion powder
• celery salt
• cabbage
• carrot
• raisin

Instructions

1. 1 Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

By Andi

Ingredients

• ✓ broccoli floret
• linguine pasta
• olive oil
• garlic
• red pepper flakes
• romano cheese
• flat-leaf parsley
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Ingredients

• ✓ broccoli floret
• rotini pasta
• tomato
• salad dressing
• cheddar cheese
• salt
• black pepper
• garlic powder
• onion powder

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain rotini, rinse in a colander under cold water until completely cool, and return to the pot.
2. 2 Meanwhile, microwave broccoli, one bag at a time, per package directions, 4 to 6 minutes.
3. 3 Stir broccoli, tomatoes, salad dressing, Cheddar cheese, salt, black pepper, garlic powder, and onion powder into rotini until well mixed.
4. 4 Refrigerate pasta salad until chilled, 30 to 60 minutes. Serve cold.

By KLATIME

Ingredients

• ✓ broccoli floret
• butter
• all-purpose flour
• chicken stock
• milk
• white pepper
• salt
• processed cheese
• cheddar cheese

Instructions

1. 1 Melt butter in a large pot over medium heat and stir in flour. Reduce heat to low and cook, stirring constantly, for about 2 minutes. Pour in chicken stock and milk; season with white pepper and salt. Bring to a boil, then reduce heat to low and simmer for about 10 minutes.
2. 2 Meanwhile, bring a second large pot of lightly salted water to a boil. Cook broccoli in boiling water until just tender, about 2 minutes. Remove from heat, drain, and set aside.
3. 3 Gradually stir processed cheese and Cheddar cheese into milk-stock mixture until melted. Stir in broccoli and continue cooking until broccoli is tender, about 5 minutes.

By NATHAN TRUAX

Ingredients

• ✓ broccoli floret
• grapeseed oil
• granulated sugar
• cider vinegar
• lime juice
• lime zest
• garlic
• salt
• poppy seed
• paprika
• mustard
• pecan
• orange
• apple
• grape

Instructions

1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
4. 4 Sprinkle chopped pecans over salad.

By Crystal

Ingredients

• ✓ broccoli floret
• bacon
• celery
• green onion
• green grape
• red grape
• raisin
• almond
• mayonnaise
• white wine vinegar
• white sugar

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green grapes, red grapes, raisins and almonds.
3. 3 Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.

By Kathleen White

Ingredients

• ✓ broccoli floret
• pasta
• olive oil
• salt
• pepper
• lemon
• cherry tomato
• cheddar cheese
• ham
• egg

Instructions

1. 1 Tear corner of Ready Pasta pouch to vent. Heat in the microwave for one minute; place on a plate and let cool down.
2. 2 Mix olive oil with salt, pepper, and lemon juice and divide into plastic to-go containers.
3. 3 Add equal amounts of remaining ingredients to each container, including tomatoes, broccoli, cheddar cheese, ham, eggs, and pasta. Mix together with olive oil-lemon juice mixture and enjoy!

By Barilla Canada

Ingredients

• ✓ broccoli floret
• water
• chickpea
• carrot
• raisin
• sunflower seed
• mayonnaise
• white sugar
• white vinegar
• red pepper flakes
• salt
• black pepper
• sunflower seed

Instructions

1. 1 Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain.
2. 2 Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

By rocklobster

Ingredients

• ✓ broccoli floret
• fusilli pasta
• cauliflower
• red onion
• carrot
• red bell pepper
• green bell pepper
• mushroom
• celery
• mayonnaise
• white vinegar
• white sugar
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse pasta under cold water; drain.
2. 2 Combine cooked pasta, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.
3. 3 Whisk mayonnaise, vinegar, and sugar together in a medium bowl until smooth; pour over pasta-vegetable mixture and mix well. Season with salt and black pepper.

By SKEHLER

Ingredients

• ✓ broccoli floret
• yellow onion
• garlic
• butter
• chicken broth
• chicken broth
• all-purpose flour
• salt
• black pepper
• processed cheese food
• cheddar cheese
• monterey jack cheese
• cream cheese
• milk
• heavy cream

Instructions

1. 1 Place onion and garlic in the bowl of a food processor; pulse until minced.
2. 2 Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture; cook until just beginning to brown, 5 to 8 minutes. Transfer onion mixture to a 5-quart or larger slow cooker.
3. 3 Combine chicken broth and concentrated flavor boost in a bowl. Set aside.
4. 4 Add remaining 8 tablespoons (1 stick) butter to the skillet; heat until melted and bubbling. Whisk in flour; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture; season with salt and black pepper. Cook, stirring constantly, until smooth and no lumps remain; bring to a boil.
5. 5 Stir broccoli into broth mixture; cook, stirring often, for 10 minutes. Transfer broccoli to the slow cooker using a large slotted spoon, leaving as much broth mixture in the skillet as possible.
6. 6 Stir processed cheese food, Cheddar cheese, Monterey Jack cheese, and cream cheese into broth mixture to combine; stir in milk and cream. Transfer cheesy mixture to the slow cooker; stir until well combined.
7. 7 Cover the slow cooker. Cook on Low, stirring once every hour, for 4 hours. Cool; let thicken slightly before serving.

By Tracy V

Ingredients

• ✓ broccoli floret
• black pepper
• white sugar
• salt
• yellow mustard
• mayonnaise
• pimento pepper
• carrot
• green onion
• dill pickle
• green olive
• black olive
• celery
• pickle juice
• dill pickle relish
• green bell pepper
• cheddar cheese
• salad macaroni

Instructions

1. 1 Bring a pot of lightly salted water to a boil over high heat. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cold water until cold, drain, and set aside.
2. 2 Place macaroni, broccoli, Cheddar cheese, bell pepper, pickle relish, celery, black olives, green olives, dill pickle, green onion, carrot, and pimentos in a large bowl; toss to combine.
3. 3 Whisk mayonnaise, mustard, salt, sugar, and black pepper together in a separate bowl; add to macaroni mixture and toss to coat. Cover the bowl; refrigerate to blend flavors, at least 4 hours.

By Lisa Anne

Ingredients

• ✓ broccoli floret
• cheese tortellini
• cherry tomato
• yellow bell pepper
• parmesan cheese
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ broccoli floret
• fettuccine
• spaghetti
• italian dressing
• chicken breast
• milk
• cream cheese
• parmesan cheese
• basil

Instructions

1. 1 Cook pasta as directed on package, adding broccoli to the boiling water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
2. 2 Meanwhile, heat dressing in large nonstick skillet on medium-high heat. Add chicken and cook until no longer pink in the center, stirring occasionally, about 5 to 7 minutes.
3. 3 Stir in milk, cream cheese, Parmesan cheese, and basil. Bring to a boil, stirring constantly. Cook until sauce is well blended and heated through, about 1 to 2 minutes.
4. 4 Add chicken mixture to pasta mixture; mix lightly.

By Philadelphia

Ingredients

• ✓ broccoli floret
• rigatoni pasta
• olive oil
• butter
• garlic
• vegetable broth
• basil
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Heat olive oil and butter in a large skillet over medium-high heat. Sauté garlic for 30 seconds, then add broccoli and continue cooking for 2 to 3 minutes. Pour in broth; cover and simmer until broccoli is tender, 3 to 5 minutes.
3. 3 Add cooked pasta and basil to broccoli mixture; toss to combine. Serve with grated Parmesan cheese on top.

By Star Pooley

Ingredients

• ✓ broccoli floret
• angel hair pasta
• margarine
• olive oil
• onion
• garlic
• shrimp
• salt
• black pepper
• mozzarella cheese

Instructions

1. 1 Bring a pot of water to a boil, and cook the broccoli 5 minutes, just until tender. Drain, and set aside.
2. 2 Bring a large pot of lightly salted water to a boil. Add angel hair pasta, cook for 4 minutes, until al dente, and drain.
3. 3 Heat the margarine and olive oil in a skillet, and cook the onion and garlic until tender. Mix in broccoli and shrimp, and cook until heated through. Toss with the cooked pasta, season with salt and pepper, and top with cheese to serve.

By Kahala

Ingredients

• ✓ broccoli floret
• fettuccini pasta
• butter
• all-purpose flour
• skim milk
• ricotta cheese
• parmesan cheese
• salt
• black pepper
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Place broccoli in a steamer over 1 inch boiling water; cover. Cook until tender but still firm, 2 to 6 minutes. Drain.
3. 3 Melt butter in a saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly. Gradually add milk, stirring with a whisk until blended. Cook, stirring constantly, until thick, about 15 minutes.
4. 4 Stir in ricotta cheese, Parmesan cheese, salt, and pepper. Cook until cheese melts, about 5 minutes. Stir in steamed broccoli and cooked pasta. Sprinkle with parsley.

By Amy

Ingredients

• ✓ broccoli floret
• olive oil
• red bell pepper
• sweet onion
• olive
• egg
• egg white
• milk
• salt
• black pepper
• feta cheese

Instructions

1. 1 Heat olive oil in a 10-inch skillet over medium heat. Cook and stir broccoli, bell pepper, and sweet onion in hot oil until hot, about 3 minutes. Place a cover on the skillet and continue cooking until the vegetables begin to soften, about 5 minutes more. Stir olives into the vegetable mixture.
2. 2 Beat eggs, egg whites, milk, salt, and pepper together with a whisk in a small bowl; pour over the vegetable mixture in the skillet. Sprinkle feta cheese over the egg mixture.
3. 3 Replace cover on the skillet, reduce heat to medium-low, and cook until the egg is lightly browned on the bottom, 3 to 5 minutes. Carefully flip the frittata and cook until the bottom is again lightly browned, 1 to 2 minutes more.

By KIMBICA

Ingredients

• ✓ broccoli floret
• butter
• olive oil
• garlic
• red pepper flake
• salt
• broccoli stem
• chicken stock
• angel hair pasta
• parmigiano-reggiano cheese

Instructions

1. 1 Heat butter and oil in a large skillet over medium heat until hot. Add garlic and cook, stirring often, until soft but not browned, 1 to 2 minutes. Sprinkle in pepper flakes and season with salt.
2. 2 Pour chicken stock into the skillet and bring to a simmer. Add broccoli stems and simmer until tender, 10 to 12 minutes; add more stock if mixture starts to dry out.
3. 3 While the broccoli stems are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until almost tender, about 4 minutes.
4. 4 Meanwhile, add broccoli florets to stems in the skillet; cook until florets are bright green and slightly tender, 3 to 4 minutes.
5. 5 Drain pasta and transfer to a large pot. Pour broccoli sauce over top, add Parmigiano-Reggiano, and stir to combine. Cover the pot and let stand until pasta absorbs excess liquid and finished cooking, about 2 minutes.

By John Mitzewich

Ingredients

• ✓ broccoli floret
• cheese tortellini
• red bell pepper
• carrot
• green olive
• garlic
• mayonnaise
• basil pesto
• milk
• parmesan cheese
• olive oil
• white vinegar
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. 3 Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. 4 Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. 5 For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

By Jenny Saunders

Ingredients

• ✓ broccoli floret
• olive oil
• garlic
• mushroom
• anchovy fillet
• water
• green onion
• tomato
• parsley
• olive oil
• linguine pasta
• red pepper flakes
• black pepper

Instructions

1. 1 Heat 6 tablespoons olive oil in a large skillet over medium heat, then stir in garlic, broccoli, and mushrooms; cook until lightly browned. Add anchovies and water, cover, and simmer for 4 to 5 minutes. Stir in green onions, tomatoes, and parsley, cover again, simmering until vegetables are soft, about 3 to 4 minutes.
2. 2 While the vegetables are cooking, bring a large pot of water and one teaspoon of olive oil to a boil. Add linguine and cook until al dente, about 7 to 8 minutes; drain. Toss with anchovy mixture and crushed red pepper flakes. If desired, season with black pepper. Serve immediately.

By Rachel

Ingredients

• ✓ broccoli floret
• olive oil
• chicken breast
• onion
• garlic
• tomato
• salt
• pepper
• oregano
• penne pasta
• basil
• parmesan cheese

Instructions

1. 1 In a large skillet over medium heat, warm oil and add chicken; cook until slightly brown. Add onion and garlic to cook for about 5 minutes or until garlic is golden and onions are translucent.
2. 2 Add tomatoes, broccoli, salt, pepper and oregano; stir well and bring to a boil. Cover and turn down heat to simmer for about 10 minutes.
3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until tender; drain and add back into pot. Pour chicken sauce into pot and mix well.
4. 4 Add basil and toss well; top with Parmesan cheese. Serve.

By Gloria McShane

Ingredients

• ✓ broccoli floret
• olive oil
• onion
• garlic
• cauliflower
• vegetable broth
• multigrain spaghetti
• parmesan cheese
• water
• black pepper
• red bell pepper
• basil
• lemon juice
• lemon zest

Instructions

1. 1 Heat olive oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, 7 to 10 minutes, adding broccoli and bell pepper for the last 5 minutes. Drain, reserving 1/2 cup cooking water. Return spaghetti to the pot and set aside.
3. 3 Transfer cauliflower-broth mixture to a food processor. Add Parmesan cheese, water, and black pepper. Cover and pulse until sauce is smooth.
4. 4 Pour cauliflower sauce over spaghetti in the pot. Cook over low heat until heated through, stirring in reserved cooking water to reach desired consistency. Garnish with basil, lemon juice, zest, and Parmesan cheese.

By Caitlyn Diimig, RD