Cranberry Broccoli Salad With Pine Nuts Food

CRANBERRY BROCCOLI SALAD WITH PINE NUTS

Steps:

• chop broccoli heads into tiny bite-size pieces (the smaller the better)
• chop cilantro and onions
• dice the apple using a mandolin or with a knife
• place all ingredients into a large mixing ball, add cranberries, pine nuts, salt, mayo and balsamic reduction
• toss until every ingredient is well coated with mayo and balsamic reduction
• marinate (let it sit) for 15-30 mins in a fridge
• toss and enjoy!

BROCCOLI CRANBERRY SALAD

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Whisk mayonnaise, vinegar, and sugar in a bowl; refrigerate until ready to combine with salad.
• Combine broccoli, onion, bacon, sunflower seeds, and cranberries in a large bowl. Drizzle mayonnaise dressing over broccoli mixture; toss to coat.

SAUTéED BROCCOLI WITH GARLIC AND PINE NUTS

Steps:

• In a small dry skillet, toast the pine nuts, stirring constantly to brown evenly. Don't burn!
• Chop the garlic fine. Set aside.
• Separate the broccoli into florets. Peel the skinnier stems and cut into cubes (or reserve the stems for cream of broccoli soup).
• In a large pot of rapidly boiling salted water, blanch the broccoli for about 8 minutes, until it is crisp-tender and still bright green.
• Drain thoroughly in a colander.
• In a sauté pan, heat the olive oil. Add the garlic and let it soften for a few minutes. Be careful not to let it burn.
• Then add the broccoli and pine nuts to the pan. Toss carefully to coat everything well with the garlicky oil. Salt and pepper to taste. Turn into a warmed serving bowl and serve at once. Enjoy!

GARDEN SALAD WITH CRANBERRIES, PINE NUTS, AND BACON

Steps:

• Whisk together vinegar and oil and add salt, pepper and mustard until it is well blended.
• Toss with the baby greens or mesclun until the leaves are nicely coated.
• Toss again with the tomatoes.
• Place salad portions in bowls, garnish with a small amount of red onion, sprinkle with crumbled bacon, toasted pine nuts, and dried cranberries; serve.