Crunchy Cranberry Broccoli Salad Food

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.

BROCCOLI AND CRANBERRY SALAD

Steps:

• Combine all salad ingredients in a large mixing bowl and mix well.
• Combine dressing ingredients in a small mixing bowl.
• Mix until thoroughly combined using a fork or wire whisk.
• Add dressing to salad and mix well.
• Refrigerate 1 hour.

BROCCOLI-CRANBERRY SALAD

Steps:

• Mix mayo, mustard and vinegar until blended.
• Combine broccoli, onions, cranberries and sunflower kernels in large bowl. Add mayo mixture; mix lightly.
• Refrigerate 1 hour.
• Sprinkle with bacon before serving.

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.

BROCCOLI ALMOND SALAD

Steps:

• Cut florets from broccoli, reserving stalks; cut florets into 1-in. pieces. Using a paring knife, remove peel from thick stalks; cut stalks into 1/2-in. pieces., In a small bowl, mix mayonnaise, vinegar, sugar, salt and pepper. In a large bowl, combine broccoli, dried fruit and onion. Add mayonnaise mixture; toss to coat. Refrigerate until serving., Just before serving, sprinkle with almonds and bacon.

CRUNCHY BROCCOLI SALAD

Steps:

• Chop broccoli into 1/2-3/4" pieces.
• Finely dice Celery & Red Onion.
• Shred Carrot.
• Combine all dry ingredients in bowl.
• Whisk Yogurt/OJ/Mayo in small bowl pour over dry mixture, toss to coat.

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.

CRUNCHY CRANBERRY SALAD

Steps:

• Chop cranberries and orange after washing first. The orange can be chopped with the peel on and seads in -- really! Cover the chopped fruit with sugar and let set overnight.
• Drain and save the juice from the cranberry/orange mixture. Add enough water to the juice to make two cups of liquid (1 hot to dissolve the gelatin and 1 cold). Mix the two pkgs of Jello with the the two cups of liquid. Let partially set.
• Dump in everything -- cranberries, orange, celery, and nuts. Stir well. Chill (that's the salad -- not you).
• Serve with the meal. Then hide the rest for you. =).

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.