Beer Nut Broccoli Salad Recipes

BROCCOLI ~ RAISIN ~ NUT SALAD

Steps:

• Coarsely chop nuts
• Combine first four ingredients
• Whisk together remaining ingredients for the dressing
• Pour over the salad
• Stir until everything is lightly coated in dressing
• Refrigerate for 4 hours or overnight

GARLIC BROCCOLI SALAD

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring the water to a boil. Add broccoli, cover, and steam until just tender, 3 to 4 minutes.
• Rinse broccoli under cold water until chilled; set aside.
• Heat olive oil in a small skillet over medium heat. Cook and stir pine nuts in the olive oil until lightly toasted, 2 to 3 minutes; remove from heat.
• Whisk rice vinegar, vegetable oil, garlic, and cayenne pepper in a large bowl.
• Transfer broccoli, pine nuts, and raisins to rice vinegar dressing; toss to coat.

FRESH BROCCOLI SALAD

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
• To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

BROCCOLI SALAD

Steps:

• 1. Put 1/2 lb bacon in a skillet and cook over medium high heat until evenly brown. Cool and crumble.
• 2. Cut the broccoli into bite-size pieces and dice the red onion into thin bite-size slices. Combine with the bacon, raisins,and almonds or your favorite nuts and mix well.
• 3..To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

BEER-NUT BROCCOLI SALAD

Steps:

• Cut broccoli into bite size pieces.
• Mix broccoli, onions raisins, beer nuts and sunflower seeds in a salad bowl.
• Mix mayonnaise sugar and vinegar together.
• Toss salad with mayonnaise mixture.
• Refrigerate at least 6 hours or overnight.
• Sprinkle with bacon right before serving.

THE BEST VEGAN BROCCOLI SALAD

Steps:

• Place cashews in a bowl. Cover with water and soak for 2 hours or overnight. If you have a Nutribullet or high speed blender, simply soak them in hot water for 10 minutes.
• Drain cashews. Add to blender with with rest of the dressing ingredients. Blend until completely smooth and creamy.
• Place broccoli, grapes, almonds, red onion, and dried cranberries in a medium or large mixing bowl. Add dressing and toss thoroughly to coat. Season with salt and pepper to taste. Serve chilled.

BROCCOLI AND NUT SALAD

Steps:

• Toast the hazelnuts in a dry frying pan over a medium heat, stirring, until golden brown.
• Take the hazelnuts out of the pan, put the vegetable stock into the pan and bring to the boil. Add the broccoli, cover and cook over a low heat for 5-8 minutes, until al dente. Drain and leave to cool slightly.
• Spoon onto plates. Mix the yoghurt with the oil and vinegar and season to taste with salt and pepper.
• Scatter the toasted hazelnuts over the broccoli, sprinkle with yoghurt sauce and serve.