Cranberry Almond Broccoli Salad Recipe 435

CRANBERRY BROCCOLI SALAD

Steps:

• In a large salad bowl, combine the broccoli, onion, cranberries and bacon. In a small bowl, combine the mayonnaise, cream and sugar until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until serving.

BROCCOLI ALMOND SALAD

Steps:

• Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces., In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving., Just before serving, sprinkle with almonds and bacon.

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 SALAD

Steps:

• Mix mayo, mustard and vinegar until blended.
• Combine broccoli, onions, cranberries and sunflower kernels in large bowl. Add mayo mixture; mix lightly.
• Refrigerate 1 hour.
• Sprinkle with bacon before serving.

CRANBERRY QUINOA SALAD WITH BROCCOLI

Steps:

• Combine water and quinoa in a saucepan. Bring to a boil; reduce heat to medium-low and simmer until most of the water has been absorbed, about 8 minutes. Add cranberries; cook until plump and quinoa is tender, 4 to 5 minutes more. Transfer to a bowl.
• 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 broccoli, cover, and steam until tender, 2 to 5 minutes. Drain; fold into the quinoa mixture.
• Mix olive oil, orange juice, lime juice, and garlic together in a small bowl to make dressing. Pour over quinoa mixture; toss to combine. Sprinkle walnuts on top.

BROCCOLI SALAD RECIPE

Steps:

• Bring a pot of water to boil. Chop broccoli into very small florets and set aside. Fill a large bowl with cold water and a cup of ice cubes.
• Add a generous pinch of salt to boiling water and add broccoli. Boil for 20 seconds. Drain broccoli and transfer to prepared bowl with ice water. Let broccoli sit in cold water for a few minutes, until cool. Drain and lay broccoli out onto some paper towels to drain. Allow to continue air drying while you prepare other parts of the recipe.
• Add finely chopped red onion to a small bowl of cold water and let sit 5 minutes, then drain. This takes some of the "bite" out of the raw onion.
• To a small mixing bowl, add poppyseed dressing ingredients, then whisk together until smooth and combined. Set aside.
• To a large mixing bowl, add dried broccoli florets, bacon, drained raw onion, cranberries, almonds, sunflower seeds, and cheddar cheese. Toss with citrus poppyseed dressing (start with about half the dressing, and increase to your liking).
• Cover with plastic wrap and refrigerate for at least 30 minutes. Toss and serve.