Broccoli And Nut 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

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.

BEST BROCCOLI SALAD EVER!

Steps:

• Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
• Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
• Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

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.

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 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.