Almond Broccoli Salad Recipes

Steps:

• Place all ingredients except dressing on serving plate.
• Drizzle with dressing just before serving.

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.

Steps:

• Whisk mayonnaise, cider vinegar and sugar in a medium bowl.
• Stir in broccoli and red onion. Toss until coated.
• Refrigerate at least 1 hour. Sprinkle with toasted almonds.

Steps:

• Cut stalk of broccoli from florets. Peel the stalk and cut the stalk into 1/4-inch rounds. Cut head of broccoli into florets.
• In a large saute pan, toast almonds until golden, about 4 minutes. Remove from pan. Add butter and when melted, add garlic and sliced stalks. Saute, until garlic turns golden and stalks start to brown, 2 to 3 minutes. Add the florets and continue cooking another 2 minutes. Add 1/4 cup water and cover pan. Cook broccoli until crisp tender, about 3 minutes more. Season with salt. Stir in toasted almonds and serve.

Steps:

• PLACE all ingredients except dressing on serving plate.
• DRIZZLE with dressing just before serving.

Steps:

• Whisk together first 4 ingredients for dressing and set aside.
• Combine broccoli, cranberries and black pepper. (Note: I used 5 broccoli crowns - would not enter this way).
• Add dressing and stir well.
• Refrigerate to let flavors develop.
• At serving time add all but a few tablespoons of bacon and all of almonds to broccoli mixture.
• Stir together and garnish with crumbled bacon.

Steps:

• Rinse the sliced shallot under cold water and transfer to a large bowl.
• Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there's no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl.
• Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil.
• Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.

Steps:

• In a large saucepan, bring broccoli, water and bouillon to a boil. Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender. Drain and place in a serving dish; keep warm. , In a large skillet, saute almonds in butter until browned. Add onion and salt; saute until onion is tender. Pour over broccoli; toss to coat.

Steps:

• Mix first 3 ingredients until blended.
• Combine all remaining ingredients except nuts in large bowl. Add dressing mixture; mix lightly.
• Sprinkle with nuts just before serving.