Broccoli Cashew Salad Recipe 445 Food

BROCCOLI CASHEW SALAD

Steps:

• 1. In a large bowl, mix the broccoli, cashews, raisins, onions, and the cooked crumbled bacon.
• 2. In a small bowl, mix the dressing ingredients with a whisk until smooth.
• 3. Mix all or half of the dressing with the broccoli mixture to suit your taste. Chill to allow flavors to meld for about 30 minutes than serve.

BROCCOLI CASHEW SALAD

Steps:

• Wash broccoli thoroughly, drain. Cut into bite-size flowerets.
• Combine mayonnaise, sugar and vinegar, stirring until well blended.
• Combine broccoli, bacon bits, onion and raisins in large bowl. Toss with mayonnaise dressing. Chill for several hours or overnight. Stir in cashews before serving. Enjoy! 6 to 8 servings.

STIR-FRIED BROCCOLI WITH CASHEWS

Steps:

• Cut off the florets of 1 bunch broccoli; peel and thinly slice the stems. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat; add 4 smashed garlic cloves and 4 thin slices ginger and stir-fry until just golden, 1 minute. Add the broccoli, 1/4 teaspoon kosher salt and 1/2 cup water. Stir-fry until crisp-tender, 4 minutes. Stir in 2 tablespoons oyster sauce, a splash of white vinegar and some cashews.

BROCCOLI AND CASHEW CRUNCH

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside.
• Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste.
• Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.

BROCCOLI CASHEW SALAD

Steps:

• Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and place in a large bowl. Add the tomatoes, onion and olives; toss. , In a small bowl, combine the mayonnaise, soy sauce, lemon juice, seasoned salt and pepper. Add to broccoli mixture; toss to coat. Stir in cashews. Serve on lettuce.

BROCCOLI CASHEW SALAD

Steps:

• In a large bowl, combine broccoli, onion, apples and cheese.
• In a small bowl, wisk together vinegar, oil, mustard, sugar and salt and pepper to taste.
• Toss dressing with broccoli mixture. Refrigerate until ready to serve.
• Toss with cashews and crumbled bacon upon serving.

BROCCOLI-CASHEW PASTA SALAD

Steps:

• Cook pasta according to the package directions. In a large bowl, combine the broccoli, onion and raisins. Set aside. In a small bowl, combine the mayonnaise, sugar and vinegar. Toss the sauce with the broccoli mixture and add the cashews. Toss with the pasta. I'm guessing on the amount of time as I usually forget to do this.

BROCCOLI SALAD WITH CASHEWS LOW CARB

Steps:

• In a good size pot (6 quart or larger) of boiling water, place the florets of broccoli and cook until water just reaches a boil again. This will result in tender-crisp broccoli.
• Once water reaches a boil, remove broccoli from heat and dump into a colander.
• Douse with cold water to stop the cooking.
• In a bowl, mix the mayo, cream and Splenda.
• Stir in the nuts and bacon (and optional raisins).
• Lightly toss in the broccoli.
• Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed.
• Refrigerate.

CASHEW BROCCOLI SLAW

Steps:

• Chop the red pepper into two inch strips. Reserving about 1 Tbsp of juice, drain canned pineapple. Mix juice and dressing. Toss with slaw, pineapple, and red pepper. Add cashews just before serving.
• Add grilled chicken if desired for a main dish. Raspberries or strawberries are great with this, too.