How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Place pesto and lemon juice in bowl and stir to combine. Add arugula and broccoli and toss to coat. Add feta and prosciutto. Serve cold with crusty bread roll.
Place broccoli florets and 1/2 cup water in a large microwave-safe bowl. Microwave on HIGH, covered, for 4 mins, or until tender. Drain.
Meanwhile, combine remaining ingredients. Add broccoli and toss to coat. Season. Serve warm or at room temperature.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Wash and cut up broccoli and cauliflower.
When well drained, cover with Kraft Buttermilk Ranch Dressing.
Refrigerate till cold.
Serve cold.
Combine cauliflower, broccoli, and onion; mix well.
Combine remaining ingredients, mixing well; pour over vegetables.
Cover and refrigerate overnight.
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.
Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
eppercorns, star anise, coriander, cumin and salt until crushed coarsely. Transfer
inutes.
Add broccoli to boiling potatoes and continue to cook
Mix all together and pour Sweet and Sour Dressing over to serve.
Add the veal stock and cream and cook for 5 minutes. Add
Wash broccoli and cauliflower in cold water.
Cut up into small bite size pieces including stems.
Blend in sugar, salad dressing and bacon bits.
Add more salad dressing, depending on size of broccoli and cauliflower bunches.
Chill in refrigerator overnight.
Serve instead of or with potato and macaroni salad or alone.
This is a delicious summer time salad.
Make broccoli and cauliflower mixture per package directions.
Set aside.
In a bowl, combine the onion and butter.
Cover and microwave on high for 1 to 1-1/2 minutes or until onions are tender.
Dissolve bouillon in hot water.
Mix the cornstarch and cold water.
Mix until smooth.
Add soy sauce and pepper to bouillon mixture and mix well.
Stir into onion mixture.
Microwave, uncovered, at 70% power for 2-3 minutes or until sauce comes to a boil, stirring after each minute.
Pour over cauliflower.
Cook just to heat the broccoli and cauliflower then drain and put into casserole dish.
Spread over the vegetable the mushroom soup.
Clean and pare broccoli and cauliflower into bite size pieces. Add onion; in bowl, pour boiling water over raisins, let stand 5 minutes.
Mix salad dressing with sugar or honey, pour over prepared vegetables.
Add raisins and bacon.
Mix lightly. Refrigerate until serving.
Slice or coarsely chop large pieces of cauliflower and broccoli.
In a large bowl, combine cauliflower, broccoli and onion.
In another bowl, beat together the Green Goddess dressing, salad dressing, vinegar and celery seed.
Pour over vegetables, tossing to coat well.
Cover and chill thoroughly.
Top salad with radish slices or cherry tomatoes.
First place cubed avoacdo in bowl and toss with 1 tablespoon of lemon juice to prevent darkening.
Fill a saucepan with water and bring to a boil.
Add the broccoli and cook until barely tender, about 3 minutes.
Drain, cool under cold water, drain again.
Add broccoli to avocado and add in nuts.
In a small bowl whisk remaining 1 tablespoon lemon juice, mustard, parsley and oil in a stream until blended.
Pour dressing over the salad and toss gently.
Enjoy!
harlottes with Tomato and Coriander Salad
1. Prepare the
Cut broccoli and cauliflower into florets; wash and drain thoroughly.
Combine broccoli, cauliflower, celery, green onions and thawed, uncooked peas.
Combine salad dressing, sour cream, garlic salt, salt, sugar and pepper.
Pour dressing over vegetables and mix well.
Refrigerate for 24 hours before serving.