BROCCOLI WALNUT SALAD
-Chriselda Tucker, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 196 calories, Fat 16g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 95mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 4g protein.
SWEET AND CRUNCHY BROCCOLI SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
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.
MOSTACCIOLI SALAD
This salad needs to marinate for at least one day before serving. Gets raves, is great for carry-ins and picnics, and goes with everything.
Provided by JAN
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time P1DT25m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 200 calories, Carbohydrate 42.4 g, Fat 1.6 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 0.3 g, Sodium 148.7 mg, Sugar 19.9 g
BROCCOLI AND WALNUT SALAD
Make and share this Broccoli and Walnut Salad recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 153.1, Fat 9.7, SaturatedFat 2.6, Cholesterol 9.9, Sodium 175.5, Carbohydrate 13, Fiber 0.9, Sugar 7.2, Protein 6.1
ROASTED BROCCOLI AND WALNUTS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
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.
EASY MOSTACCIOLI SALAD
Perfect for parties, picnics, and potlucks, this chilled mostaccioli salad has a tasty cucumber-onion dressing.
Provided by Mark Adams
Time 8h35m
Yield 12
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and food coloring to the boiling water and cook, stirring occasionally, until pasta is tender yet firm to the bite, about 11 minutes. Rinse and drain pasta.
- Combine cucumber, onion, vinegar, sugar, parsley, garlic salt, salt, pepper, MSG, and mustard in a blender; blend until smooth.
- Place pasta in a large bowl. Add oil and toss to coat, then toss with cucumber-onion dressing. Refrigerate 8 hours to overnight.
- Stir before serving.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 45.2 g, Fat 10 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 1.6 g, Sodium 396.5 mg, Sugar 18.4 g
MOSTACCIOLI BROCCOLI BAKE
A tasty little side dish you could serve with chicken, fish or whatever you like. From the Loma Linda Dental Auxiliary Cookbook.
Provided by Babs in Toyland
Categories Cheese
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Cook mostaccioli according to package directions.
- Drain and rinse in cold water.
- In a medium saucepan, melt margarine.
- Stir in flour until blended.
- Add milk.
- Cook until thickened, stirring constantly.
- Stir in Parmesan cheese, salt, garlic powder, thyme and nutmeg.
- In a large bowl, combine mostaccioli, cheese sauce and broccoli.
- Spoon into 12" by 9" baking dish.
- Sprinkle Swiss cheese over top.
- Bake at 375 degrees for 10- 15 minutes until heated through.
BROCCOLI WITH PARMESAN AND WALNUTS
This side pairs well with Tuna Casserole, pasta, or steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 8
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.
Nutrition Facts : Calories 221 g, Fat 17 g, Fiber 5 g, Protein 8 g, SaturatedFat 3 g
EASY MOSTACCIOLI PASTA SALAD
I discovered this tasty mostaccioli pasta salad in a church cookbook over 15 years ago, then the dog ate the cookbook! The recipe was lost for over a decade until it was recovered through the miracle of crowdsourcing. I'm excited to share it with everyone so this won't happen again! Enjoy! Best when made the day before serving.
Provided by Amber Bennett Stanley
Time 25m
Yield 8
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and put into a large bowl.
- Combine Italian salad dressing, creamy salad dressing, sugar, parsley, salt, pepper, garlic salt, Italian seasoning, celery seed, and mustard seed in a smaller bowl. Pour the dressing over the noodles and stir to combine. Refrigerate until needed.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 49.6 g, Cholesterol 10 mg, Fat 17.7 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 869 mg, Sugar 9.9 g
MOSTACCIOLI SUMMERTIME SALAD
Light and tasty mostaccioli pasta salad perfect for a large gathering. Keeps well for days in the fridge and is easy to make.
Provided by mommycheryl
Time 4h25m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- While pasta is cooking, mix oil, vinegar, sugar, pimento peppers, parsley, pepper, salt, and garlic salt together in a bowl. Stir in green onions and cucumber.
- Drain pasta. Pour dressing mixture over pasta and mix well. Refrigerate for at least 4 hours, or overnight, before serving.
Nutrition Facts : Calories 368.6 calories, Carbohydrate 46.3 g, Fat 18.9 g, Fiber 2 g, Protein 5.5 g, SaturatedFat 2.7 g, Sodium 351.7 mg, Sugar 18.7 g
SOUTHERN BROCCOLI SALAD
A classic sweet and savory Southern broccoli salad combines raw (or barely cooked) broccoli with sweet dried fruit (typically raisins or cranberries), crunchy sunflower seeds and savory Cheddar in a creamy, tangy mayonnaise dressing. Briefly blanching the broccoli in boiling water ensures bright green veggies with a crisp-tender texture. The salad gets better with time, so make it a few hours ahead and refrigerate it. (Reserve the crispy bacon and sprinkle it on top right before serving.) And, if your tastes skew sweet, further increase the sugar by another tablespoon.
Provided by Kay Chun
Categories dinner, lunch, salads and dressings, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring a large saucepan of salted water to a boil.
- Heat a large nonstick skillet over medium. Add bacon and cook, turning occasionally, until golden and crispy, 7 to 8 minutes. Transfer to a paper towel-lined plate to drain; discard bacon fat or reserve for another use. Chop the bacon into bite-size pieces.
- Meanwhile, add broccoli to boiling water and cook until bright green, 1 minute. Rinse under cold water until cool (or transfer to an ice bath). Drain broccoli well and pat dry.
- In a large bowl, combine mayonnaise, onion, vinegar and sugar and mix well. Add the broccoli, cheese, raisins and sunflower seeds. Season with salt and pepper, and toss until well combined. (If time allows, refrigerate for 30 minutes to 3 hours to allow flavors to meld, stirring occasionally.)
- Transfer broccoli salad to a serving bowl or platter. Top with bacon. Salad can be served immediately, or refrigerated and served chilled.
ULTIMATE BROCCOLI SALAD
Make and share this Ultimate Broccoli Salad recipe from Food.com.
Provided by Lali8752
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix mayo, vinegar and sugar.
- Add broccoli.
- Mix in (optional) raisins, bacon, walnut.
- Mix well, refrigerate and enjoy.
Nutrition Facts : Calories 201.9, Fat 13.7, SaturatedFat 3.7, Cholesterol 15.4, Sodium 222.4, Carbohydrate 15.9, Fiber 3, Sugar 10.2, Protein 6.2
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