Broccoli Slaw Salad With Cranberries Almonds And Yogurt Dressing Recipe 455

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.

Steps:

• Whisk together mayonnaise, sugar, and vinegar in a bowl. Add broccoli slaw, cranberries, and walnuts and mix until evenly coated.

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.

Steps:

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

Steps:

• Trim broccoli and cut it into small pieces.
• Toss the sliced broccoli with the almonds, cranberries and red onion in a large bowl.
• Meanwhile, whisk the dressing ingredients - buttermilk, mayo, vinegar, sugar and shallots ( or use finely chopped red onion in the dressing ).
• Add good pinch of salt and pepper to dressing and mix well.
• Pour dressing over the broccoli.
• Season with salt and pepper.

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. - - - - - - - - - - - - - - - - - -

Steps:

• Whisk olive oil, vinegar, sugar, and ramen noodle seasoning packets together in a bowl.
• Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a bowl; fold in dressing. Refrigerate at least 2 hours. Stir again before serving.