Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
20 min
Prep:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Bring a medium saucepan of salted water to a boil. Blanch broccoli florets about 3 minutes. Immediately refresh in a bowl of iced water and drain.

Grind nuts in a blender or food processor until fine, being careful not to over process. Whisk nuts with remaining ingredients in a bowl until a vinaigrette is formed. Add broccoli, toss, and serve. The tossed salad may be stored in refrigerator for 6 to 8 hours.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Broccoli Salad

Recipe courtesy of Trisha Yearwood

Roasted Broccoli Salad

Recipe courtesy of Ree Drummond

Broccoli Salad

Recipe courtesy of Ree Drummond

Lightened-Up Creamy Broccoli Salad

Recipe courtesy of Food Network Kitchen

Broccoli Salad

Recipe courtesy of Chuck Hughes

Broccoli Salad

Recipe courtesy of The Neelys

Broccoli Salad

Recipe courtesy of Jamie Deen

Broccoli and Cauliflower Salad

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories