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Broccoli Salad. This creamy broccoli salad combines tender-crisp florets, toasted sunflower seeds, and dried cranberries, all tossed in a sweet and tangy dressing. 1 hour 20 minutes.
For the salad: Add the broccoli to the dressing mixture, stirring together to combine. Add the cranberries, cheese, almonds, bacon, and red onion, stirring to combine. Refrigerate at least 1 hour ...
Couscous Salad. Fluffy couscous mixed with cucumber, tomatoes, green onion, herbs, and feta gets tossed in a simple dressing made with garlic, lemon, and dijon. A sprinkle of stunning pomegranate ...
2. On a rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of oil; spread in a single layer. Season with salt and roast for about 18 minutes, until the florets are just tender. Let cool slightly. 3. In a large bowl, toss the broccoli with the escarole and the dressing. Sprinkle with the cheese and serve.
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Italy, more than 2,000 years ago [1][2] Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea.
Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name ...
This is a list of broccoli dishes and foods, which use broccoli either as a primary ingredient or a main ingredient. Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable.