Broccoli Salad With Margarita Dressing Food

FAVORITE BROCCOLI SALAD

Steps:

• Toast the sunflower seeds: Pour the sunflower seeds into a medium skillet over medium heat. Cook, stirring frequently (careful, they'll burn!), until the seeds are turning golden on the sides, about 5 minutes. Pour the toasted seeds into a large serving bowl.
• Add the chopped broccoli, onion, cheese and cranberries to the serving bowl. Set aside.
• In a 1-cup liquid measuring cup or small bowl, combine all of the dressing ingredients (olive oil, vinegar, mustard, honey, garlic and salt). Whisk until the mixture is well blended.
• Pour the dressing over the salad and stir until all of the broccoli is lightly coated in dressing. I highly recommend letting the salad marinate for at least 20 minutes, or even overnight in the refrigerator.
• Divide the salad into individual bowls and serve. Leftovers will keep well for 3 to 4 days in the fridge, covered.

BROCCOLI SALAD

Steps:

• For the dressing: Whisk together the mayonnaise and vinegar in a large bowl until smooth. Stir in sugar and pepper until combined and set aside.
• For the salad: Add the broccoli florets to dressing mixture; stir together to combine. Add the cranberries, cheese, almonds, bacon, and red onion; stir to combine.
• Refrigerate at least 1 hour or up to 3 days before serving.

BROCCOLI SALAD WITH MARGARITA DRESSING

Steps:

• Mix broccoli, romaine lettuce, grape tomatoes, mushrooms, and red onion in a large bowl with a lid.
• Place olive oil, lime juice, honey, cilantro, cumin, salt, and black pepper in a blender; blend until smooth.
• Pour lime dressing over vegetables; toss to combine.
• Cover and refrigerate salad for at least 2 hours before topping with white Cheddar cheese and serving.

QUICK ITALIAN BROCCOLI SALAD

Steps:

• In a large bowl, combine the broccoli, onion, water chestnuts and mushrooms. Drizzle with dressing; toss to coat. Cover and refrigerate for at least 2 hours. Add tomatoes; gently toss.

BROCCOLI SALAD WITH MARGARITA DRESSING

Steps:

• Mix broccoli, romaine lettuce, grape tomatoes, mushrooms, and red onion in a large bowl with a lid.
• Place olive oil, lime juice, honey, cilantro, cumin, salt, and black pepper in a blender; blend until smooth.
• Pour lime dressing over vegetables; toss to combine.
• Cover and refrigerate salad for at least 2 hours before topping with white Cheddar cheese and serving.

BROCCOLI SALAD WITH MARGARITA DRESSING

Steps:

• Mix broccoli, romaine lettuce, grape tomatoes, mushrooms, and red onion in a large bowl with a lid.
• Place olive oil, lime juice, honey, cilantro, cumin, salt, and black pepper in a blender; blend until smooth.
• Pour lime dressing over vegetables; toss to combine.
• Cover and refrigerate salad for at least 2 hours before topping with white Cheddar cheese and serving.

MARGARITA DRESSING

Steps:

• Combine the ingredients except for the olive oil in a medium-sized mixing bowl. Slowly incorporate the oil into the bowl with a whisk until the mixture becomes emulsified. Add to your favorite salad.

ITALIAN BROCCOLI SALAD

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.