Curried Broccoli Salad With Bacon And Cashews Recipes

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
• Whisk together the mayonnaise, curry powder, vinegar and sugar.
• Pour dressing over salad; toss to coat, and marinate over night.

Steps:

• Chop broccoli florets finely with a chef knife, or you may pulse"lightly" in a food processor until finely chopped.
• Toss broccoli with onions, raisins, and cashews in a mixing bowl.
• In another small bowl, stir together mayo, sour cream, sugar, vinegar, curry powder and salt.
• Use a whisk to blend well.
• Add dressing to salad and toss until vegetables are evenly coated.
• Cover and refrigerate for 2-3 hours (to blend flavors).
• Garnish with crumbled bacon just before serving.
• Can be made up to one day in advance.

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
• Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

Steps:

• For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
• When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
• Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
• For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
• Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.