How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Steam the broccoli until just tender, then rinse
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown.
Crumble and set aside.
In a medium sized salad bowl, layer in order the broccoli, cauliflower, cheese and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and vinegar.
Drizzle dressing over top and serve.
After rinsing well, combine chopped cauliflower and broccoli in large a bowl. Toss in onion, cheese and bacon pieces.
In a separate bowl, mix together the mayo, sugar and red wine vinegar. Coat the dry ingredients well with the mayo mixture. Everything should be coated but not so much that the mixture becomes soupy.
All of the prep can be done ahead of time, but the mix is better when everything is crisp so don't toss together til close to time of serving.
Cook pasta in a pot of boiling salted water for 8 minutes. Add broccoli and cook for 2 minutes or until tender. Drain and return to the pot.
Heat oil in a pan over high heat. Add bacon and cook for 5 minutes or until crisp. Add garlic and cook for 30 seconds or until fragrant.
Add bacon mixture to the pasta and broccoli in the pot and stir to combine. Divide pasta among serving bowls. Top with parmesan and walnuts. Serve.
minutes.
Add broccoli to boiling potatoes and continue to cook
Lightly coat a large grill pan or frying pan with oil and heat until smoking hot. Sear chicken breasts for 10-12 mins, turning once, until lightly charred and cooked through, adding bacon for final 3-4 mins. Set aside. Cut chicken and bacon into large pieces.
Meanwhile, combine pine nuts, mixed greens and thyme in a large bowl. Add warm chicken and bacon. Whisk together dressing ingredients then toss with salad. Season.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
In a large bowl, combine broccoli, cheese, bacon and onion.
Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.
Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Boil for 10 mins, or until tender, adding beans for last 2 mins. Drain; refresh in cold water.
Meanwhile, cook bacon a large skillet on medium-high heat until crisp. Drain on paper towels.
Whisk sour cream, mayonnaise, lemon peel and juice, mustard and dill in a medium bowl. Combine potatoes, beans and bacon in a large bowl. Drizzle dressing over potato mixture; toss gently. Serve the salad topped with croutons.
Fry bacon crisp and drain.
Finely chop broccoli and cauliflower.
Slice green onions including greens.
In a large bowl place broccoli, cauliflower, onions, crumbled bacon, salt, pepper and slaw dressing and mix well.
Refrigerate.
Serve chilled.
Keeps well but never lasts long.
Wash broccoli and cauliflower in cold water.
Cut up into small bite size pieces including stems.
Blend in sugar, salad dressing and bacon bits.
Add more salad dressing, depending on size of broccoli and cauliflower bunches.
Chill in refrigerator overnight.
Serve instead of or with potato and macaroni salad or alone.
This is a delicious summer time salad.
Clean and pare broccoli and cauliflower into bite size pieces. Add onion; in bowl, pour boiling water over raisins, let stand 5 minutes.
Mix salad dressing with sugar or honey, pour over prepared vegetables.
Add raisins and bacon.
Mix lightly. Refrigerate until serving.
Mix together the broccoli, grapes, celery and onion.
Mix with salad before serving the almonds and bacon.
Mix together and add just before serving the mayonnaise, sugar and vinegar.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.
Fry bacon until crisp.
Let cool.
Chop broccoli and cauliflower into bite-size pieces.
Add chopped onion.
Mix Miracle Whip, vinegar and sugar; add to mixture.
Stir together and add cheese and bacon.
If more dressing is desired, make another batch.
Wash and drain broccoli and cauliflower. cut up and set aside. Add onion, eggs, cheese and bacon; mix together. Mix salad dressing, vinegar and sugar. Pour over other ingredients. Chill.
Clean and cut up broccoli and cauliflower in small pieces. Cut up green onions, small or big, whatever you want.
Fry bacon crisp and let lay on paper towel when done.
After cool, break up in little pieces and mix with cauliflower, broccoli and so on.
Cut up the the broccoli and cauliflower into flowerettes.
Place into large mixing bowl: broccoli, cauliflower, shredded cheese and bacon bits Mix in seperate bowl: Miracle Whip, sugar and vinegar.
Pour the mixture over the broccoli and cauliflower, cheese and bacon bits and mix.
Refrigerate.
Optional: You can add 2 cups of cooked pasta shells to this.
Preheat oven to 180C.
Cook pasta according to the directions on the packet. Drain and return to pan.
Heat the oil in a frying pan over a medium heat. Add the bacon and onion and cook until soft and lightly browned.
Break the broccoli into small florets. Cook the broccoli and peas in a steamer until tender.
Gently mix together the broccoli, bacon, onion, peas and cheese sauce. Spread into a 2 litre ovenproof dish . Sprinkle with cheese. Bake until golden. About 15 - 20 minutes.
Serve with mashed potatoes and a salad if desired.
Place pesto and lemon juice in bowl and stir to combine. Add arugula and broccoli and toss to coat. Add feta and prosciutto. Serve cold with crusty bread roll.