Broccoli Crunch Salad Small Batch Food

CRUNCHY BROCCOLI SALAD

Steps:

• Combine the ingredients for the dressing in a bottle and shake to combine until the honey is completely dissolved. Refrigerate until ready to use.
• Combine all the salad ingredients in a large bowl, pour the dressing over, and stir to combine. Refrigerate for at least 1 hour before serving, stirring once or twice.

BROCCOLI SALAD (SMALL BATCH)

Steps:

• Start off by making the dressing. In a small mixing bowl, whisk together the mayonnaise, sugar, and vinegar. Mix until the sugar is completely dissolved, and the dressing is smooth.
• Toss in the remaining ingredients. Keep the bowl covered, and refrigerate for at least 2 hours. Stir the salad again, before serving.

BROCCOLI CRUNCH SALAD

Steps:

• In a small bowl, combine the mayo, cider vinegar and poppy seeds. Season with salt and pepper to taste.
• In a large bowl combine crumbled bacon with the broccoli florets, cranberries, pepitas, onion and sunflower seeds.
• Pour in the dressing an toss to combine.
• Cover and chill for 1 hour or longer, or until ready to serve.

SWEET AND CRUNCHY BROCCOLI SALAD

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.

CRUNCHY BROCCOLI SALAD

Steps:

• In a large bowl, combine broccoli, green onions and cranberries. In a small bowl, whisk oil, vinegar and sugar until blended; drizzle over broccoli mixture and toss to coat. Refrigerate until serving. Sprinkle with sunflower kernels and bacon before serving.

BROCCOLI CRUNCH SALAD

Steps:

• Combine first 5 ingredients in a salad bowl.
• Combine dressing ingredients and mix with salad.
• Refrigerate until ready to serve.

CRUNCHY BROCCOLI SALAD

Steps:

• Mix dressing, sugar and vinegar in large bowl until blended.
• Add all remaining ingredients except nuts; mix lightly.
• Refrigerate 1 hour. Sprinkle with nuts before serving.

BROCCOLI SALAD

Steps:

• To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
• Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
• Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.