Crunchy Broccoli Salad Recipe Recipe For Meatloaf

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.

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.

BROCCOLI CRUNCH SALAD

Steps:

• Combine first 5 ingredients in a salad bowl.
• Combine dressing ingredients and mix with salad.
• Refrigerate until ready to serve.

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.

CRUNCHY BROCCOLI SALAD

Steps:

• Prepare and chop all salad ingredients and place in bowl.
• In a separate bowl, make dressing.
• Mix well.
• Stir into salad.
• Best if refridgerated for 1-2 hours before serving.

CRUNCHY BAKED BROCCOLI

Steps:

• Put ingredients in ziploc bag and shake. Spreak out evenly on non stick baking sheet. Bake 30 minutes at 375 degrees.