Time 20m Yield 4-6 servings. Number Of Ingredients 11 Steps:
Place the broccoli in a saucepan with a small amount of water. Cover and cook for 5-8 minutes or until crisp-tender. Rinse in cold water; drain and place in a large bowl. Add the tomatoes, onion and olives; toss. , In a small bowl, combine the mayonnaise, soy sauce, lemon juice, seasoned salt and pepper. Add to broccoli mixture; toss to coat. Stir in cashews. Serve on lettuce.
Time 20m Number Of Ingredients 7 Steps:
Cook and crumble the bacon. Set aside. In a large mixing bowl, combine mayonnaise, cider vinegar, and sugar. Whisk together until sugar is dissolved. Add the broccoli, bacon, and cashews. Mix together until the salad is coated well in the mayonnaise mixture. Chill for 2 hours and let stand for 15 minutes before serving.
Time 2h35m Yield 8 Number Of Ingredients 8 Steps:
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces. Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.
Time 25m Number Of Ingredients 8 Steps:
Fry bacon till starting to get crisp. Set aside to cool. Cut broccoli into small pieces. Add onion, raisins, nuts and bacon. Combine well and leave to dissolve the sugar. Add to broccoli mixture and mix well.
Time 10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Wash broccoli thoroughly, drain. Cut into bite-size flowerets. Combine mayonnaise, sugar and vinegar, stirring until well blended. Combine broccoli, bacon bits, onion and raisins in large bowl. Toss with mayonnaise dressing. Chill for several hours or overnight. Stir in cashews before serving. Enjoy! 6 to 8 servings.
Time 35m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Preheat the oven to 400 degrees F. In a small bowl combine Parmesan cheese, cashews, lemon zest, garlic powder, and pinch of salt, and set aside. Place the broccoli on a baking sheet. Drizzle with butter and toss. Season with salt and pepper, to taste. Roast in the oven until broccoli begins to caramelize, about 20 minutes. Remove, and toss the broccoli with the cashew mixture. Serve warm.
Time 20m Yield 3 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first six ingredients. In a small bowl, combine the yogurt, mayonnaise, celery seed, salt and pepper. Pour over broccoli mixture and toss to coat., Cover and refrigerate for 2 hours or until chilled. Just before serving, stir in cashews.
Time 20m Yield 6 Number Of Ingredients 8 Steps:
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
More about “broccoli cashew salad recipes”
Time 25m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In a good size pot (6 quart or larger) of boiling water, place the florets of broccoli and cook until water just reaches a boil again. This will result in tender-crisp broccoli. Once water reaches a boil, remove broccoli from heat and dump into a colander. Douse with cold water to stop the cooking. In a bowl, mix the mayo, cream and Splenda. Stir in the nuts and bacon (and optional raisins). Lightly toss in the broccoli. Taste and adjust seasonings, adding salt and pepper, a little extra mayo, Splenda or cream if needed. Refrigerate.
