Prepare Bob Evan's Express Fully Cooked Bacon according to package directions. Crumble into small pieces. In a large bowl, combine bacon, broccoli, raisins, pecans and onions. Pour dressing over and toss to combine.
Fry bacon until crisp.
Crumble into small pieces.
Chop broccoli into bite sized pieces, discarding the stem.
Combine the bacon, broccoli, onion& raisins.
Mix the mayonnaise, powdered sugar& vinegar together, making sure all lumps are gone.
Pour the dressing mixture over the broccoli mixture.
This salad may be mixed together the night before.
In a large bowl, combine the broccoli florets, onions, raisins, pecans and bacon.
In a small bowl, combine the dressing ingredients. Mix well and pour over broccoli mixture.
Toss gently, cover, and refrigerate overnight. Toss gently the next day when ready to serve.
Mix broccoli, onion, sunflower seeds, raisins and bacon.
mix together cauliflower, broccoli, onion, cheese, crumbled bacon and tomatoes. Add cooled
Layer broccoli, raisin, bacon and onion in 2 1/2 quart serving bowl.
Mix sugar, vinegar, and mayonnaise.
together in small bowl; spread over onions sealing to edges of bowl.
Sprinkle sunflower seeds on top.
Cover and refrigerate to chill well.
Just before serving, toss thoroughly.
I do not put the bacon in until I toss it before serving.
I also just bought the packages of broccoli that was ready to serve.
Butter one side of each raisin bread slice and turn slices over.
Arrange cheddar on unbuttered sides of bread and top 4 slices with bacon.
Flip remaining bread onto bacon.
Heat a nonstick sillet over moderate heat until hot and cook sandwiches in batches, pressing lighly with a spatula, until undersides are golden, about 1 minute.
Turn sandwiches over and cook, pressing lightly until undersides are golden and cheese is melted about 1 minute.
Remove broccoli leaves and cut off tough ends of stalks; discard.
Wash broccoli thoroughly and cut into 1/2-inch pieces. Combine broccoli, raisins, onion and half of bacon; toss gently. Set aside.
Combine cream cheese and remaining ingredients in a blender or food processor; process until smooth.
Pour over broccoli mixture, stirring well.
Chill 3 hours.
Sprinkle with remaining bacon.
Cut broccoli and cauliflower into small flowerets. Slice red onion thinly and separate into rings. Mix with blonde raisins. Mix mayonnaise, vinegar and sugar together. Mix with broccoli mixture. Crush bacon and sprinkle on top of salad. Chill at least one hour. Will keep several days in refrigerator.
Rinse broccoli well and cut flowerets into bite-size pieces. Toss with raisins, onion and crisp bacon pieces.
Combine cream cheese and remaining ingredients in blender.
Pour over broccoli. Mix well.
Serve well chilled.
Fry bacon until crisp.
Crumble into small pieces.
Combine broccoli, bacon, onion and raisins in large bowl.
Blend together mayonnaise, sugar and vinegar.
Pour over broccoli mixture.
Mix well and let stand at least 3 hours before serving.
Chop broccoli and onion.
Fry bacon and drain, mix mayonnaise, sugar, vinegar and raisins.
Combine all ingredients together and let set overnight.
Mix broccoli, onion, sunflower seeds, raisins and bacon.
In a large bowl, combine the broccoli, raisings and onion. In a small bow., combine the mayonnaise, vinegar, and sugar.
pour over broccoli mixture; toss to coat.
Sprinkle with bacon.
Chill for at least 2 hours.
Serves 6.
Clean and pare broccoli; blanch and emerse in ice water.
Add bacon, onion and raisins.
Mix together sugar, vinegar and mayonnaise.
Pour over salad and chill.
Red onion can be used for color.
Mix broccoli, raisins, bacon and onion together.
Make dressing with mayonnaise, sugar and vinegar.
Add dressing and toss just before serving.
Combine mayonnaise, sugar and vinegar to make dressing. Marinate broccoli in dressing.
Refrigerate at least 2 hours. (Keeps well overnight or several nights!)
Before serving, add bacon and raisins.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
Whisk together the mayonnaise, curry powder, vinegar and sugar.
Pour dressing over salad; toss to coat, and marinate over night.
Remove broccoli leaves and cut off tough ends of the stalks. Wash broccoli thoroughly and break flowerets into small or bite size pieces.
Chop broccoli into small flowerets. Peel and chop stems into small pieces. Mix broccoli, onion, bacon and raisins. Blend next 3 ingredients and pour over salad and mix; chill.