Spend with Pennies: A classic Southern-style interpretation, this recipe coats broccoli, red onion, dried cranberries, and ...

Toss 1 pound broccoli florets; 1/2 thinly sliced medium red onion; 1 (about 15-ounce) can drained, rinsed, and dried chickpeas; 3 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon ground cumin ...

Imagine a robust broccoli salad that’s colorful, crisp, creamy, salty and sweet thanks to smoky bacon, dried cranberries, sunflower seeds and tangy mayonnaise-based dressing. Broccoli salad ...

Save time and effort with these easy lunch recipes, for sandwiches, salads, wraps and bowls, that can all be made with ...

Imagine a robust broccoli salad that’s colorful, crisp, creamy, salty and sweet thanks to smoky bacon, dried cranberries, sunflower seeds and tangy mayonnaise-based dressing. Broccoli salad ...

For the dressing, whisk together ½ cup of Greek yogurt and ¼ cup mayonnaise. If you don’t like mayonnaise — it is, after all, pretty gross — then dispense with it altogether and add ¾ cup ...

Pinch of kosher salt. Pinch of ground black pepper. Directions: Preheat the oven to 350 degrees F. Rinse, drain and let the broccoli dry. Cut off the stalks, save for another use or discard, and ...

Broccoli Salad with Creamy Avocado Dressing (America’s Test Kitchen) 1 head broccoli. 1 avocado. 2 tablespoons extra virgin olive oil. 1 teaspoon lemon zest. 3 tablespoons lemon juice.

Add the broccoli to the pot; once the water returns to a boil, cook for about 2 minutes, until the broccoli has softened slightly but is still bright green and crisp.

The salad itself uses as much broccoli as possible, using both bite-size florets and peeled broccoli stems. Once the tough green exterior fibers are removed, broccoli stems are surprisingly delicious!

I know, I know. Autumn is still technically a month away. And here in the Mid-Atlantic, by the time you read this we’ll be back into the mid-90s.