Broccoli Salad With Yellow Peppers Pine Nuts And Cranberries Recipes

BROCCOLI CRANBERRY SALAD

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.
• Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.

FRESH BROCCOLI SALAD WITH CRANBERRIES

Steps:

• In a large bowl, combine the broccoli, water chestnuts, cranberries and onion. , In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.

CRANBERRY BROCCOLI SALAD WITH PINE NUTS

Steps:

• chop broccoli heads into tiny bite-size pieces (the smaller the better)
• chop cilantro and onions
• dice the apple using a mandolin or with a knife
• place all ingredients into a large mixing ball, add cranberries, pine nuts, salt, mayo and balsamic reduction
• toss until every ingredient is well coated with mayo and balsamic reduction
• marinate (let it sit) for 15-30 mins in a fridge
• toss and enjoy!

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS

Steps:

• In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
• Chop the garlic fine. Set aside.
• Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
• In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
• Drain thoroughly in a colander.
• In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
• Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

BROCCOLI CASHEW SALAD WITH APPLES AND PEARS

Steps:

• In a large bowl, combine together chopped broccoli, diced apple, diced pear, diced red onion, cashews (toasted or roasted) and dried cranberries.
• In a small bowl, stir together mayonnaise, sour cream (or kefir or Greek yogurt), lemon juice, honey, and salt. Note that honey should be soft and runny, warm it up if needed, so that it mixes easily. Whisk the ingredients until well combined and smooth. Add salt if needed.
• Add the dressing to the broccoli salad and stir everything together.

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-CAULIFLOWER SALAD WITH CRANBERRIES RECIPE

Steps:

• Add broccoli, cauliflower, cranberries, and pistachios to a large bowl. Set aside.
• Combine the mayonnaise, sugar, red wine vinegar, salt, and pepper in a small bowl and whisk until smooth and creamy.
• Pour the dressing over the salad ingredients, add the bacon and red onion and stir to combine. Serve immediately, or cover and refrigerate for up to 3 days.