Broccoli Walnut Mostaccioli Salad Food

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.

BROCCOLI SALAD WITH APPLES, WALNUTS, AND CRANBERRIES

Steps:

• In the bottom of a large mixing bowl, whisk together mayonnaise, honey, apple cider vinegar, and salt and pepper until smooth.
• Add the remaining ingredients; stir well to coat.

MOSTACCIOLI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, gently toss together the pasta, oil, vinegar, sugar, onion, cucumber, pimento, mustard, garlic powder, parsley flakes, salt, and pepper. Cover, and refrigerate 24 hours before serving.

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.

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.

BROCCOLI SALAD WITH SHREDDED KALE, DRIED CHERRIES AND WALNUTS

Steps:

• Put the walnuts in a medium nonstick skillet over medium-low heat and cook, tossing frequently, until golden brown and fragrant, 8 to 10 minutes. Transfer to a plate, let cool, then roughly chop and set aside.
• Separate the broccoli florets from the stem. Thinly slice the florets and transfer to a large bowl. Use a spiralizer to slice half of the stem into small half-moon chips and slice the remaining half of the stem into round chips. Transfer to the same large bowl and set aside.
• Strip the kale leaves from the ribs. Discard the ribs or save for another use. Roughly chop the leaves into small pieces and add to the bowl with the broccoli along with the walnuts, dried cherries, chives and dill.
• Whisk together the mayonnaise, sour cream, vinegar, honey, poppy seeds, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl until smooth. Pour over the veggies and toss to coat. Serve immediately or refrigerate until chilled and the flavors meld, 30 minutes.

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.

ULTIMATE BROCCOLI SALAD

Steps:

• Mix mayo, vinegar and sugar.
• Add broccoli.
• Mix in (optional) raisins, bacon, walnut.
• Mix well, refrigerate and enjoy.

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.