Broccoli Salad With Dried Cranberries And Almonds Recipes

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 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 DRIED CRANBERRIES AND ALMONDS

Steps:

• dressing
• in a small jar with a tight fitting lid or small bowl, combine the zest and juice of the lemon (it's easier to zest first, then juice). add a roughly equivalent amount of extra virgin olive oil (start with 2 ½ tablespoons) and the dijon. shake/whisk well and taste. adjust ratios if desired. set aside.
• salad
• i can never decide if i prefer to wash broccoli before or after i cut it. if you have a preference, do it that way. if not, let's cut the broccoli into florets first, trying to follow the natural floret separations so that you minimize the tiny broccoli bits that are as much fun to clean up as glitter is. dice the stalks as well. wash the broccoli and dry it well (a salad spinner works well, alternatively, you could spread the broccoli out on a clean kitchen towel). transfer the mostly dry broccoli to a large serving bowl.
• heat a small, heavy bottom skillet dry (no oil) over medium-low heat. add the almonds and keep a close eye on them, turning them frequently. they are thin and desperate to burn if you turn your back. toast until light golden brown, 5 - 6 minutes or so (but really, watch them). remove the almonds from the pan and spread them out in a single layer so they switch from cooking to cooling as soon as possible.
• add the cranberries, shallot, and dressing to the broccoli (hold off on the almonds for a moment). toss well, making sure to distribute the dressing throughout the salad. add the almonds and toss gently (since they are thin, they are prone to breaking, which is fine and also nice to minimize). serve immediately or up to 24 hours from now. if you're going to wait to serve the salad, it's best to keep the cranberries separate until you're ready to serve the salad, as they leave pink stains on the broccoli stalks.