I’m so bad at serving sides with dinner. For some reason it’s just not on my radar while I’m menu planning. Only once I’m finished making supper do I think, “huh, maybe I should have made something to serve along with this”. Oh well, the good thing is we don’t over eat very often. ;)
I have made this Parmesan Walnut Broccoli many times though. It’s so quick and easy that even if I think to make it last minute it doesn’t put off dinner. Besides my family loves broccoli so I know there’ll never be any complaints when I serve it. Especially when it’s tossed with toasted walnuts and parmesan. Mmm.
This year I even had some broccoli growing in my garden. Nothing’s more satisfying than going outside, cutting some broccoli and whipping up a quick and, virtually free, side dish. “It was me! I did that!”
(That was a Madagascar reference for those who can’t hear my bad imitation. I heart King Julien.)
Parmesan Walnut Broccoli
- 2 tablespoons olive oil
- 2 heads broccoli (or 1 large), cut into florets
- salt and pepper, to taste
- 1 garlic clove, sliced
- 1/2 cup chopped walnuts
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated parmesan
Cook broccoli in oil over medium-high heat until it begins to soften, season with salt and pepper. Add garlic and walnuts; cook until broccoli is crisp tender and walnuts are toasted. Toss with lemon juice, red pepper flakes and parmesan to serve.
Adapted from Martha Stewart.
This is a twist off of my mom’s Broccoli Salad recipe. Hers is packed full of yummy goodness like grapes, sesame seeds, grated carrots and crumbled bacon. Although it is one of my favorite salads to eat, I’m much to lazy to make it for a weeknight dinner. This is my simplified version with a bit different ingredients which I think is just as yummy.
The dressing on this salad is sweet and tangy lending itself to all sorts of fruit and nut combinations. You could really mix this up with any type of fruit and nuts you like. Strawberries and almonds would be a nice change. Or, how about apples and walnuts. Mmm.. apple season. I’m actually getting quite excited about fall and all it’s produce.
I chose to fill mine with broccoli, mandarin oranges, cashews, dried cranberries and red onion. It’s a stunning combination. And, this is a great do ahead too, although you’ll want to add the nuts just before serving as they tend to get soggy.
What yummy combinations would your salad consist of?
Mandarin Orange Broccoli Salad
- 1 head of broccoli florets (4 cups)
- 1 can mandarin oranges, drained
- 1/2 cup cashews
- 1/4 cup chopped red onion
- 1/4 cup dried cranberries
- 1/2 cup mayonnaise
- 3 tablespoons sugar
- 1 tablespoon white vinegar
- 1 tablespoon canola oil
- pinch dry mustard
- Place broccoli, oranges, cashews, onion and cranberries in a large bowl. Set aside.
- Mix together mayo, sugar, vinegar, oil and mustard. Pour over salad ingredients and mix lightly to coat.
- Serve immediately.
* If making ahead leave out cashews until just before serving or they will get soggy.