Cranberry Almond Broccoli Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil until cooked through yet tender, about 12 minutes; drain.
• Rinse the pasta in cold water until completely chilled; drain. Transfer cool pasta to a large mixing bowl.
• Toss the ham, celery, dried cranberries, and sliced almonds with the bow-tie pasta to mix evenly.
• Stir the mayonnaise, apple cider vinegar, and sugar together in a bowl.
• Pour the mayonnaise dressing over the pasta mixture; toss to coat evenly.

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.

Steps:

• In a large bowl, combine the broccoli, water chestnuts, cranberries and onion. , In a small bowl, whisk the mayonnaise, yogurt, sugar, vinegar, mustard, salt and pepper. Pour over salad; toss to coat. Just before serving, sprinkle with almonds.

Steps:

• Mix mayo, mustard and vinegar until blended.
• Combine broccoli, onions, cranberries and sunflower kernels in large bowl. Add mayo mixture; mix lightly.
• Refrigerate 1 hour.
• Sprinkle with bacon before serving.

Steps:

• 1. Soak red onion in cold water for 5 minutes; drain. 2. Combine mayonnaise and next 5 ingredients (through pepper), stirring well with a whisk. Stir in red onion, broccoli, and remaining ingredients. Cover and chill 1 hour 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 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:

• In a large bowl, toss carrots, greens, and half the cranberries and almonds. In a small bowl, whisk vinegar, mustard, and oil.
• Drizzle salad with vinaigrette; season with salt and pepper. Toss to combine. Garnish with remaining cranberries and almonds.

Steps:

• Place salad greens in a large bowl.
• Add carrots, onion, almonds, bacon bits, dried cranberries and apple.
• Sprinkle with cheese.
• Prepare dressing according to package instructions, using balsamic vinegar, olive oil and water.
• Toss before serving and pass the salad dressing at the table.