1 c. smoked almonds, chopped 6 slices bacon, cooked and crumbled 1/4 c. chopped red onion Directions For the dressing: In a large bowl, whisk together the mayonnaise and vinegar until smooth.

This Amish Broccoli Salad, full of bacon, broccoli, raisins, and sunflower seeds, is a great picnic salad that is both t ...

A Salad That’s Anything but BoringThis creamy salad made with pointed cabbage, broccoli, avocado, pears, and peas is everything a modern salad should be—fresh, satisfying, and full of contrast ...

Ingredients: 2 lbs broccoli (2-3 crowns) 1/2 cup almonds. 1/3 cup craisins. 4 oz. Goat cheese. 1 shallot. 1 tbsp balsamic vinegar (Used Green Bay Olive Oil Company Cranberry Pear Balsamic) 1 tbsp ...

Cover and chill for 30 minutes to 1 hour. Toss again and adjust seasoning if needed. You can garnish top with a few extra almonds and sesame seeds and a little lemon zest.

Our most-saved recipe of 2025 so far is a crunchy, creamy Loaded Broccoli Salad. This easy 25-minute salad uses broccoli, ...

Also known as Roman cauliflower, romanesco broccoli has a mild, earthy broccoli flavour but a texture closer to cauliflower. Serve it raw, steamed or roasted. What really sets this vegetable apart ...

Allow your salad to marinate for at least 3 hours. This gives the ingredients time to marry and evolve, while giving the broccoli a chance to soak up the dressing.

Some toasted almonds, dried cranberries, a shallot and lemon juice blend well with avocado to make a delicious broccoli salad dressing. Never liked broccoli as a kid (big surprise) probably ...

Ingredients 80g whole almonds 1 1/2 - 2 small heads organic broccoli, florets removed and stalks reserved 180g broccolini (about two bunches) 3 green onions, thinly sliced 1 cup rocket, chopped ...

Ingredients 80g whole almonds 1 1/2 - 2 small heads organic broccoli, florets removed and stalks reserved 180g broccolini (about two bunches) 3 green onions, thinly sliced 1 cup rocket, chopped ...

Consider this recipe for roasted broccoli with olive and almond pesto from the new cookbook Salad Pizza Wine, written by Janice Tiefenbach, Stephanie Mercier Voyer, Ryan Gray and Marley Sniatowsky.