Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
ool. Repeat with remaining broccoli head. Drain broccoli, shake off excess water
Vinaigrette: combine first 5 ingredients in a small bowl, stirring well with a whisk.
Slaw: combine apple, broccoli slaw and dried cherries; drizzle with vinaigrette, toss well to combine.
Sprinkle with sunflower seeds; chill up to 3 hours.
Wash and cut broccoli and unpeeled, cored apple into bite-sizes.
Add raisins, nuts and sliced onion.
Toss.
Mix together mayonnaise, sugar and vinegar.
Pour this over first ingredients and mix.
Chill before serving.
Toss all with salad dressing.
Start with small amount and add until covered to taste.
This salad can be made and tossed with dressing hours ahead of time.
he mixture over the potato salad and stir in lightly.
Toss main ingredients and fruit in large bowl, add 1/3 c. salad dressing.
Stir into main ingredients and fruit.
Yield:
6 servings.
Wash broccoli and apples; cut broccoli and peel stems using the tender parts.
Cube apples.
Mix with coleslaw dressing to taste.
Chill.
Keeps 2 days in refrigerator.
Cut broccoli into bite-sized flowerets.
Steam 2 minutes in the microwave; drain.
Place broccoli in a salad bowl.
Add the sliced olives, chopped eggs, green onions and bacon.
Combine salad dressing, mayonnaise and Parmesan cheese.
Just before serving, pour over broccoli salad and toss.
This becomes a meal with the addition of stir-fried chicken.
Rinse and drain
broccoli
well.
Cut
tops of broccoli from the stalks and put\tin
a
large bowl.
If the stalks are large enough, peel them, then
slice the stalks and add to the broccoli tops.
Slice the
onion
rings.
Add to the broccoli. Add crumbled bacon and
top
with grated cheese.
Add dressing and toss just before serving.
Broccoli salad and dressing may be made the day before and refrigerated separately.
In a large bowl, toss together the broccoli, red onion, raisins, sunflower seeds and bacon.
Mix together the mayonnaise, vinegar and sugar; stir well and pour over the broccoli salad. Refrigerate until ready to serve.
Cook, cool and crumble bacon. Cut broccoli into bite-sized pieces. Cut onion into thin bite-sized slices. Combine broccoli, onion, bacon, raisins, and almonds. Sprinkle with cheese and gently mix together. In a separate bowl, stir together mayonnaise, sugar and vinegar until smooth. Pour over broccoli salad and mix well. Chill and serve.
Fry bacon.
Mix bacon, onions and cheese in large bowl.
In small bowl mix mayonnaise, sugar and vinegar.
Don't add mayonnaise dressing to broccoli salad until just prior to serving.
Fry bacon until crisp and crumble into small pieces.
In a separate small bowl, blend together the mayonnaise, sugar, and vinegar.
Pour over broccoli salad.
Marinate the salad in dressing at least 1 to 3 hours before serving.
Serves 4.
Combine broccoli and onions.
Combine the other ingredients and pour over the broccoli and onions.
Refrigerate for 1 hour.
Fry bacon until crisp; crumble into small pieces.
Combine the broccoli, bacon, onions and raisins in a large bowl.
In a separate small bowl, blend together the mayonnaise, vinegar and sugar.
Pour over the broccoli salad.
Marinate for 1 to 3 hours. Add the pecans just before serving.
Separate flower buds and short stems from stalks. Cook bacon crisp and crumble.
Mix bacon and other ingredients.
Pour sauce over broccoli salad just prior to serving.
Refrigerate leftovers, if any.
-Wash the broccoli and cut the florets into bite size pieces.
-Pat broccoli dry with a paper towel.
-In a mixing bowl, put the broccoli, raisins, and sunflower seeds.
-Then add the salad dressing and mix well.
-To me, this taste best when it has had time to chill for about an hour, but there are times when I've eaten it immediately and it's always tasted yummy. Obviously you can play with this recipe to suit your taste buds, but this one is a good base.
Mix broccoli, bacon, cashews, raisins and onions in a large bowl.
In a second bowl, stir mayonaise, sugar, and vinegar together.
Pour dressing over vegetables and chill for 24 hours.