Fresh Broccoli Salad With Craisins And Pecans Recipes

FALL BROCCOLI SALAD

Steps:

• In a large bowl, combine the broccoli, red onion, pecans, dried cranberries, apple and pomegranate arils.
• In a small bowl, whisk together the mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and pepper until smooth and well combined.
• Pour the dressing over the salad and toss to coat.

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.

PECAN BROCCOLI SALAD

Steps:

• Toss the first five ingredients in a large salad bowl.
• In a separate bowl mix the remaining ingredients.
• Add to salad bowl.
• Toss well and serve.

MANDARIN BROCCOLI SALAD

Steps:

• Whisk mayonnaise, sugar and vinegar; set aside. In a salad bowl, combine broccoli, onion, raisins and pecans. Drizzle with dressing; toss to coat. Gently stir in oranges. Refrigerate, covered, at least 3 hours before serving.

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 CRAISINS AND PECANS

Steps:

• Bring 4 cups water to a rolling boil. Put the broccoli florets in a colander and pour the water slowly over them to blanch. When cool, break apart larger florets so they are all a similar size. Combine florets with Craisins and oranges, if using, and enough dressing to lightly coat. Cover and refrigerate until ready to serve. Just before serving, fold in pecans, green onion and bacon.