Nutty And Sweet Broccoli Salad Recipes

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:

• In a bowl combine broccoli, bacon, red onion, craisins and cheese (optional). Set aside. In a separate bowl combine mayonnaise, sugar and vinegar. Mix well. Pour dressing over broccoli mixture and mix well. Refrigerate for 2 hours - 24 hours before serving.

Steps:

• Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds. , In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately.

Steps:

• Place 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. Crumble once cool enough to handle.
• Combine bacon, broccoli, Cheddar cheese, green onions, and sunflower seeds in a large bowl.
• Stir mayonnaise, sweetener, and apple cider vinegar together in a small bowl. Pour dressing over broccoli mixture and toss until well combined.

Steps:

• Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
• In a large bowl, toss together broccoli, green onions, sunflower seeds, raisins, and bacon.
• In a small bowl, mix together mayonnaise, sugar, and red wine vinegar. Toss with vegetables to coat. Cover, and chill until serving.

Steps:

• Break bacon into pieces and add just before serving.
• Toss together the broccoli, onion, sunflower seeds, raisins, nuts, celery and bacon.
• Mix dressing ingredients (mayonnaise, vinegar, sugar) well and pour over salad and serve.

Steps:

• Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
• Whisk mayonnaise, brown sugar, and red wine vinegar together in a separate bowl; drizzle over the broccoli mixture in small amounts, tossing the salad between additions to coat somewhat evenly.

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
• Place broccoli, onion, raisins, and bacon in a large bowl.
• Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.