side dish salad

Broccoli Crunch Salad combinesfresh broccoli, nutty almonds, flavorful bacon and bits of onion in a creamydressing that is both sweet and tangy. This delicious vegetable salad will be ahit at your summer potlucks and barbecues.

Broccoli Crunch Salad

bacon (,

mayonnaise

sugar

Tablespoons white vinegar

Tablespoon milk

broccoli

onion

almonds

Arrange bacon in a single layer in a large skillet and cook over medium high heat until browned and crispy, turning once. Transfer to paper towels to drain and cool then crumble.

In a large serving bowl combine mayonnaise, sugar, vinegar and milk, whisking until blended.

Combine broccoli, onion, crumbled bacon and almonds in the bowl with the dressing and toss until evenly coated.

Serve immediately or cover and refrigerate until chilled, then toss before serving.

Eat a healthy salad every day with this tasty everyday salad recipe! This easy salad is vegan, low carb, gluten-free and paleo and takes only about 10 minutes. This is also a great side dish to serve with lunch or dinner.

Everyday Salad

cucumber,

cherry tomatoes

scalliions, chopped

olive oil

green bell pepper, chopped

avocado, chopped

olives, pitted and chopped

Salt and pepper

https://www.youtube.com/watch?v=UETo-xpPxN4

Easy and healthy salad recipe to make every day! You can make it in about 5-10 minutes and it goes with pretty much everything…it’s the perfect side dish.

Recipe: https://www.homemademastery.com/healthy-everyday-salad-recipe/

Everyday Salad Recipe | Easy Salad Recipe

This vibrant Persian side salad is studded with dried fruit, nuts and seeds and finished with crumbled feta - ideal to take along to a Christmas buffet

Black & white rice salad with cumin-roasted butternut squash

butternut

tbsp cumin seeds

basmati & wild rice

dried cranberries

pomegranate seeds

hazelnuts

dill leaves and stalks finely chopped

parsley

feta

orange

tbsp clear honey

4-5 tbsp sherry vinegar

Heat oven to 220C/200C fan/gas 7 and line a baking tray with baking parchment. Put the squash on the baking tray, drizzle over the olive oil, scatter on the cumin seeds and season generously – use your hands to ensure each piece is evenly coated with oil and seasoning. Roast for 30-35 mins until the edges are caramelised, then remove from the oven and leave to cool.

Meanwhile, bring a large saucepan of water to the boil. Cook the rice for 20-25 mins or according to pack instructions, then strain and rinse well with cold water until all the starch is washed off and the rice is cold. Allow to drain well.

Put the cranberries, pomegranate seeds, hazelnuts, herbs, onion and rice in a large bowl and mix well. Make the dressing by combining all the ingredients in a bowl with a generous amount of seasoning to taste. Once the squash is completely cool, gently mix it into the bowl of other ingredients. Pour over the dressing, mix well and serve on a large platter with the feta crumbled over the top.

Top 3 side dish salad recipes from across the web

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Top Tags

Broccoli Crunch Salad

Everyday Salad

Black & white rice salad with cumin...

Top 3 side dish salad recipes from across the web

The most viewed side dish salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Broccoli Crunch Salad

Everyday Salad

Black & white rice salad with cumin...

The most viewed side dish salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine