Cranberry Pecan Broccoli Salad Recipes
BROCCOLI CRANBERRY SALAD
Fresh broccoli tossed with dried cranberries combined with bacon. Great for family gatherings.
Provided by lovecakes
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 314.3 calories, Carbohydrate 19 g, Cholesterol 18.1 mg, Fat 25.2 g, Fiber 3.3 g, Protein 6.1 g, SaturatedFat 4.3 g, Sodium 355.4 mg, Sugar 11.3 g
CRANBERRY BROCCOLI SALAD
Since our home state is a top producer of cranberries, I've nicknamed this tasty recipe "Wisconsin Salad." It features sweetened dried cranberries, which our family produces from the fresh crop we harvest every fall. -Cheryl Urban, Wisconsin Rapids, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine the broccoli, onion, cranberries and bacon. In a small bowl, combine the mayonnaise, cream and sugar until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 284 calories, Fat 18g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 322mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 3g fiber), Protein 5g protein.
DELICIOUS BROCCOLI CRANBERRY SALAD
Easy-to-make, super healthy salad. Perfect for picnics, parties, and family meals. The cranberries give it an extra tang. A real crowd pleaser!
Provided by dragonfly099
Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- Mix broccoli, cranberries, onion, and celery in a large bowl. Whisk mayonnaise, sugar, and rice vinegar together in a bowl; pour over broccoli mixture. Toss to combine. Sprinkle with cashews just before serving.
Nutrition Facts : Calories 330.9 calories, Carbohydrate 27.6 g, Cholesterol 10.4 mg, Fat 24.8 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 3.8 g, Sodium 226.6 mg, Sugar 18.3 g
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
PECAN BROCCOLI SALAD
Make and share this Pecan Broccoli Salad recipe from Food.com.
Provided by riffraff
Categories Fruit
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss the first five ingredients in a large salad bowl.
- In a separate bowl mix the remaining ingredients.
- Add to salad bowl.
- Toss well and serve.
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- If necessary, cook the bacon according to one of my easy cooking methods listed below. Once cool, crumble and set aside.
- Blanch the broccoli: Bring a large pot of water to a boil and prepare an ice bath. Add the broccoli florets and cook until crisp-tender, about 1 minute. Remove from the hot water with a slotted spoon and plunge immediately into the ice bath to stop the cooking and set the green color. Drain, spread on a clean kitchen towel, and pat dry. Transfer to a large kitchen bowl, then add the green onions and cranberries.
- Make the dressing: In a small bowl or large measuring cup, whisk together the olive oil, rice vinegar, pepper, salt, and 1 tablespoon honey. Taste and add a little more honey if additional sweetness is desired. Pour over the broccoli mixture, then toss to coat. Refrigerate until ready to serve. Just before serving, top with crumbled bacon and pepitas.
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