Broccoli Cauliflower Salad With Dried Cranberries And Pistachios Recipe 445 Food

BROCCOLI-CAULIFLOWER SALAD WITH CRANBERRIES RECIPE

Steps:

• Add broccoli, cauliflower, cranberries, and pistachios to a large bowl. Set aside.
• Combine the mayonnaise, sugar, red wine vinegar, salt, and pepper in a small bowl and whisk until smooth and creamy.
• Pour the dressing over the salad ingredients, add the bacon and red onion and stir to combine. Serve immediately, or cover and refrigerate for up to 3 days.

BROCCOLI-CAULIFLOWER SALAD WITH DRIED CRANBERRIES AND PISTACHIOS RECIPE - (4.4/5)

Steps:

• 1. Cook bacon in a large skillet over medium-high heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon. 2. Meanwhile, combine mayonnaise and next 4 ingredients in a large bowl, stirring until blended. Add bacon, broccoli, and remaining ingredients. Toss until vegetables are coated. Note: Chop the broccoli and cauliflower just enough to create uniform pieces, keeping smaller florets intact.

BODACIOUS BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
• In a large bowl, combine broccoli, cheese, bacon and onion.
• Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

INSTANT POT® WARM VEGETARIAN FARRO SALAD WITH CAULIFLOWER, PISTACHIOS, AND CRANBERRIES

Steps:

• Season cauliflower with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
• Combine white wine, dried cranberries, and honey in a heat-proof bowl and cover with aluminum foil.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1 tablespoon oil; stir in farro with 1 teaspoon salt and cook until glossy, about 3 minutes.
• Pour water over farro and place steamer rack on top. Place cauliflower florets and bowl with cranberries mixture on the steamer rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Remove cauliflower, bowl of cranberries, and strain farro.
• Mix 1 tablespoon of cooking juice from the cranberries with 1/4 cup olive oil, lemon juice, 1/2 teaspoon salt, garlic, and 1/4 teaspoon pepper in a bowl to make the dressing.
• Chop cauliflower into bite-size pieces and sprinkle on top of farro in a bowl. Toss in cranberries and pistachios; drizzle generously with dressing.