Broccoli Slaw Salad With Cranberries Almonds And Yogurt Dressing Recipe 445

BROCCOLI SALAD WITH DRIED CRANBERRIES AND ALMONDS

Steps:

• dressing
• in a small jar with a tight fitting lid or small bowl, combine the zest and juice of the lemon (it's easier to zest first, then juice). add a roughly equivalent amount of extra virgin olive oil (start with 2 ½ tablespoons) and the dijon. shake/whisk well and taste. adjust ratios if desired. set aside.
• salad
• i can never decide if i prefer to wash broccoli before or after i cut it. if you have a preference, do it that way. if not, let's cut the broccoli into florets first, trying to follow the natural floret separations so that you minimize the tiny broccoli bits that are as much fun to clean up as glitter is. dice the stalks as well. wash the broccoli and dry it well (a salad spinner works well, alternatively, you could spread the broccoli out on a clean kitchen towel). transfer the mostly dry broccoli to a large serving bowl.
• heat a small, heavy bottom skillet dry (no oil) over medium-low heat. add the almonds and keep a close eye on them, turning them frequently. they are thin and desperate to burn if you turn your back. toast until light golden brown, 5 - 6 minutes or so (but really, watch them). remove the almonds from the pan and spread them out in a single layer so they switch from cooking to cooling as soon as possible.
• add the cranberries, shallot, and dressing to the broccoli (hold off on the almonds for a moment). toss well, making sure to distribute the dressing throughout the salad. add the almonds and toss gently (since they are thin, they are prone to breaking, which is fine and also nice to minimize). serve immediately or up to 24 hours from now. if you're going to wait to serve the salad, it's best to keep the cranberries separate until you're ready to serve the salad, as they leave pink stains on the broccoli stalks.

BROCCOLI SLAW SALAD WITH CRANBERRIES, ALMONDS AND YOGURT DRESSING RECIPE - (4.4/5)

Steps:

• In a small dry nonstick frying pan, toast the almonds over medium heat, shaking the pan frequently, until just starting to brown. Remove from heat and set aside to cool. Add the broccoli slaw and cranberries to a large mixing bowl. Combine remaining ingredients in a large measuring cup or mixing bowl. Whisk together until the dressing is smooth and emulsified. Pour the dressing over the broccoli slaw. Add the cooled almonds, and stir well to combine. Let sit for at least 30 minutes or up to 4 hours, stirring occasionally to redistribute the dressing that will settle on the bottom of the bowl. (On warm days, refrigerate until ready to serve.) Serve at room temperature or cool.

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.

BROCCOLI CRANBERRY SLAW

Steps:

• In a large bowl, combine the coleslaw mix, cranberries and onions. Add dressing and toss to coat. Refrigerate until serving.

CRANBERRY CRUNCH BROCCOLI SLAW

Steps:

• In a medium-sized bowl, whisk together the mayonnaise, lemon juice, and honey for the broccoli slaw dressing. Set aside.
• Combine the broccoli slaw, dried cranberries, and sunflower seeds. Add the broccoli slaw dressing and toss to combine.
• The cranberry crunch broccoli slaw can be served immediately, or can be covered and refrigerated several hours in advance. Any leftovers can be covered and refrigerated up to 48 hours.

CRANBERRY BROCCOLI SLAW

Steps:

• In a large bowl, combined the first seven ingredients. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over cabbage mixture; toss to coat. Chill until serving.

BROCCOLI SLAW SALAD WITH CRANBERRIES, ALMONDS, AND YOGURT DRESSING RECIPE - (4/5)

Steps:

• 1. In a small dry nonstick frying pan, toast the almonds over medium heat, shaking the pan frequently, until just starting to brown. Remove from heat and set aside to cool. 2. Add the broccoli slaw and cranberries to a large mixing bowl. 3. Combine remaining ingredients in a large measuring cup or mixing bowl. Whisk together until the dressing is smooth and emulsified. 4. Pour the dressing over the broccoli slaw. Add the cooled almonds, and stir well to combine. Let sit for at least 30 minutes or up to 4 hours, stirring occasionally to redistribute the dressing that will settle on the bottom of the bowl. (On warm days, refrigerate until ready to serve.) 5. Serve at room temperature or cool. Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 231 Calories From Fat: 64 Total Fat: 7.6g Cholesterol: 0mg Sodium: 96.6mg Potassium: 79.3mg Carbohydrates: 43.8g Fiber: 3.3g Sugar: 0g Protein: Comments: From the pantry, you'll need: almonds, dried cranberries, extra-virgin olive oil, rice vinegar, agave nectar (or honey), Greek yogurt, Dijon mustard, kosher salt, fresh black pepper. - - - - - - - - - - - - - - - - - -