Crunchy Broccoli Salad Recipes

Steps:

• In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.

Steps:

• Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
• Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
• Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

Steps:

• Prepare and chop all salad ingredients and place in bowl.
• In a separate bowl, make dressing.
• Mix well.
• Stir into salad.
• Best if refridgerated for 1-2 hours before serving.

Steps:

• Chop broccoli into 1/2-3/4" pieces.
• Finely dice Celery & Red Onion.
• Shred Carrot.
• Combine all dry ingredients in bowl.
• Whisk Yogurt/OJ/Mayo in small bowl pour over dry mixture, toss to coat.