Broccoli Cranberry Salad is a fresh and vibrant side dish combining earthy, tart, and sweet flavors with pops of savory goodness from seeds and nuts! Tossed in a homemade lemon yogurt dressing for ...

How To Store Leftovers. Transfer the salad leftovers to an airtight food storage container.Keep the salad refrigerated. For ...

This broccoli salad will remind you of the cookout staple we all grew up with minus the mayonnaise and bacon, gaining flavor instead from pickled cranberries and fresh herbs. Instructions: Start ...

Broccoli Salad with Pickled Cranberries and Herb Yogurt Dressing from “The Nutritionist’s Kitchen” by Carly Knowles (Roost Books, $24.95) Kimberley Hasselbrink / Roost Books.

2 tablespoons red wine vinegar. ½ teaspoon kosher salt. ¼ teaspoon ground black pepper. Instructions. Salad Directions. To make the salad, add broccoli, cauliflower, dried cranberries, red onion ...

8 cups broccoli florets (about 3 pounds of broccoli crowns, or 3 to 4 heads of broccoli), cut into bite-size pieces 1 cup chopped cooked bacon ½ cup dried cranberries ...

This broccoli salad is a classic; you can serve it any time of year, and it’s great with other ingredients added to this basic recipe, too. ... Creamy broccoli salad with sunflower seeds and ...

Pour half of the salad dressing over the salad and toss well to combine. Add the remaining dressing and toss again. For best results, cover the bowl with plastic wrap and refrigerate for at least ...

1. Bring a large pot of water to a boil. Meanwhile, fill a large bowl with ice and water; set aside. Add the broccoli florets to the boiling water and cook about 30 seconds until they just turn ...