Broccoli And Nut Salad Recipes

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.

ROASTED BROCCOLI AND WALNUTS

Steps:

• Preheat the oven to 450 degrees F.
• Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

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.

BROCCOLI PINE NUT PASTA SALAD

Steps:

• Heat the olive oil in a saucepan; add the garlic and saute in the oil for about 2 minutes, stirring frequently.
• Remove from the heat.
• Place cooked pasta into a serving bowl; add garlic-oil mixture and toss gently.
• Add the broccoli, bell peppers, tomatoes, and capers to the pasta; toss to combine.
• Right before ready to serve, add in the lemon juice and salt and pepper to taste; toss gently.
• Sprinkle pine nuts and parsley on top; serve immediately.
• Pass around a cruet of balsamic vinegar and lemon wedges for those who want to add a little splash of zesty flavor to their pasta dish.

BROCCOLI RAISIN SALAD

Steps:

• In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the Miracle Whip, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.

BROCCOLI CASHEW SALAD

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
• Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

BROCCOLI WITH PARMESAN AND WALNUTS

Steps:

• In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.