Broccoli And Walnut Salad Food

BROCCOLI AND WALNUT SALAD

Steps:

• In a large bowl, combine broccoli, walnuts, onion and cheese.
• In a separate bowl, stir together sugar, vinegar, salt, pepper and mayonnaise until well blended.
• Pour dressing over broccoli mixture and toss to coat well.
• Chill for about 1 hour; serve.

BROCCOLI WALNUT SALAD

Steps:

• In a small bowl, combine the broccoli, walnuts and raisins. Combine the mayonnaise and lemon juice; add to broccoli mixture and toss to coat. Cover and refrigerate for 1 hour.

ROASTED BROCCOLI AND WALNUTS

Steps:

• Preheat the oven to 450 degrees F.
• Add the broccoli to a large, rimmed sheet tray along with the walnuts, red pepper flakes and garlic, and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Roast until the stems are tender-crisp and lightly golden brown, 15 to 18 minutes.

BROCCOLI CARROT SALAD WITH HONEY DIJON VINAIGRETTE

Steps:

• Heat a medium skillet over medium heat. Add the walnut pieces and cook, stirring occasionally, until evenly toasted, 6 to 8 minutes. Remove to a small bowl.
• Bring a medium pot of salted water to a boil.
• Cut the broccoli florets into bite-sized pieces and thinly slice the stems. Have a bowl of ice water ready. Cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Add the carrots and cook 30 seconds more. Drain the broccoli and carrots and submerge in the ice water to stop the cooking. Drain well and pat dry.
• Whisk together the vinegar, honey and Dijon in a medium bowl with 1/2 teaspoon salt and pepper to taste. Gradually add the olive oil while whisking constantly. Add the broccoli, carrots and walnuts and toss to coat.

BROCCOLI WITH PARMESAN AND WALNUTS

Steps:

• In a large skillet, heat olive oil over medium-high. Add broccoli and cook until broccoli begins to brown, about 4 minutes. Add garlic, and cook, stirring occasionally, until broccoli is crisp-tender and garlic begins to brown, about 3 minutes. Add red-pepper flakes, season with salt and pepper, and transfer to a serving bowl. Toss with lemon zest and lemon juice, Parmesan, and walnuts. Serve warm or at room temperature.

CHICKEN, BROCCOLI & BEETROOT SALAD WITH AVOCADO PESTO

Steps:

• Bring a large pan of water to the boil, add the broccoli and cook for 2 mins. Drain, then refresh under cold water. Heat a griddle pan, toss the broccoli in 1⁄2 tsp of the rapeseed oil and griddle for 2-3 mins, turning, until a little charred. Set aside to cool. Brush the chicken with the remaining oil and season. Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.
• Next, make the pesto. Pick the leaves from the basil and set aside a handful to top the salad. Put the rest in the small bowl of a food processor. Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some seasoning. Blitz until smooth, then transfer to a small serving dish. Pour the remaining lemon juice over the sliced onions and leave for a few mins.
• Pile the watercress onto a large platter. Toss through the broccoli and onion, along with the lemon juice they were soaked in. Top with the beetroot, but don't mix it in, and the chicken. Scatter over the reserved basil leaves, the lemon zest and nigella seeds, then serve with the avocado pesto.

BROCCOLI WITH WALNUTS AND CHERRIES

Steps:

• Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until tender., Meanwhile, in a large nonstick skillet coated with cooking spray, saute walnuts and garlic in oil until garlic is tender. Stir in the cherries, salt, pepper flakes and broccoli; toss to coat.

BROCCOLI AND WALNUT SPAGHETTI

Steps:

• Put bread and walnuts in food processor and process to coarse crumbs.
• Put spaghetti on to cook by packet instructions, four minutes from the end lob in the broccoli.
• Heat 3 tbsp of the oil in a pan and fry the breadcumb mixture until lightly toasted add garlic, parsley and lemon zest.
• Drain the pasta and broccoli and toss everything together.
• Serve drizzled with the oil and lemon juice.

CHARRED BROCCOLI, LEMON & WALNUT PASTA

Steps:

• Heat the grill to high. Put the broccoli on a baking tray and drizzle over 1 tsp of the oil. Season, and toss together. Grill for 8-10 mins, tossing around halfway through, until crispy and charred.
• Cook the pasta in salted water following pack instructions. Drain, reserving a cup of the cooking water.
• In a frying pan, heat the remaining 2 tsp oil over a medium heat, and fry the garlic, walnuts and chilli for 3-4 mins until golden.
• Tip in the pasta, broccoli, lemon zest and juice, reserving a little of the zest. Add a splash of the reserved cooking water and toss everything together to coat the pasta. Serve in warmed bowls with the remaining lemon zest scattered over.