Break broccoli into small flowerets.
Mix the broccoli, onion, celery, bacon, raisins and sunflower seeds together in a large salad bowl and set aside.
Fry bacon to crisp, drain and chop finely.
Add to vegetables and raisins.
Set aside.
While making dressing, blend mayo, vinegar and sugar.
Mix into vegetable mixture.
Chill 1 hour before serving.
Cut bacon in small pieces, fry till crisp.
Drain and set aside.
The more bacon the better.
In large serving bowl layer as follows: plain lettuce or romaine or both, radishes, red onion and cauliflower.
Layer fried bacon on salad mixture.
Spread salad dressing on top of bacon like icing. Sprinkle a generous amount of Parmesan cheese on top of salad dressing.
Let salad sit on counter till 10 to 15 minutes before serving time.
Mix well.
Will seem dry at first but will moisten as you mix.
Rinse and chop the broccoli.
Use only the tips of the broccoli (not the stems).
Chop the onion and nuts; add raisins. In a bowl, mix the mayonnaise, sugar and vinegar.
This sauce should then be stirred into the larger bowl of other ingredients. Sprinkle cooked and crumbled bacon on the top of the salad before serving.
Salad can be made ahead of time and is better after chilling for a few hours.
Keeps well overnight.
Stir before serving.
Yields 8 servings.
Combine broccoli, cheese, raisins, pecans, onion and bacon in large bowl.
Toss gently.
Combine remaining ingredients in small bowl.
Pour over broccoli mixture; stir and chill before serving.
In large bowl, cut up broccoli heads being careful not to include any stems. Add raisins and sunflower seeds. Crumble bacon into bowl. Add onion and stir. In separate bowl, combine sugar, vinegar, and mayonnaise. Stir well. Pour over ingredients in large mixing bowl. Stir to coat. Refrigerate 2 to 3 hours before serving.
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.
Combine mayonnaise, vinegar and sugar in large bowl; mix well.
Add broccoli, raisins, onion, pecans and bacon; mix well. Chill at least an hour, but better if chilled overnight.
Combine broccoli, cheese, onions, raisins, bacon and pecans in large mixing bowl.
Toss gently.
Combine remaining ingredients in small bowl and pour over broccoli mixture.
Chill before serving.
Fry bacon until crisp.
Set aside.
Cut broccoli flowerets from stem and place in a large bowl.
You can use broccoli stems if peeled.
Add raisins and chopped onions (green parts too).
Combine broccoli, onion, bacon, cheese and raisins in a bowl. Blend mayo, sugar and vinegar in a small bowl.
Pour over broccoli mixture.
Fold in Cool Whip.
Chill for 4 hours.
Makes 6 to 8 servings.
Mix broccoli, onions, and raisins.
Make sauce by mixing mayo, sugar, and vinegar. Pour over mixture and let sit overnight. DO NOT stir.
Add bacon.
DO NOT mix until just before serving.
Mix broccoli, cauliflower, onion, sunflower seeds, raisins and bacon bits.
Mix mayonnaise, vinegar and sugar.
Pour over other ingredients.
Refrigerate.
ff the end of the broccoli stalks.
In large pot
Steam broccoli until tender but still crunchy; cool.
Cook bacon until crisp.
Cool on paper towels and then crumble. Combine broccoli, bacon, and mushrooms in a large bowl.
In a small bowl combine remaining ingredients to make dressing.
Pour over the broccoli mixture.
Toss to combine. Chill for at least 30 minutes before serving.
Cut up broccoli in bite-size pieces.
Cook pan crispy; then crumble into tiny pieces.
Add onion, bacon, cheese and broccoli in large bowl.
Set aside.
In another bowl, mix mayonnaise, vinegar and sugar.
Pour dressing over top of broccoli mixture.
Stir and enjoy.
Rub the sides of a large wooden salad bowl with the garlic and then discard garlic.
In the salad bowl whisk together next 5 ingredients ( oil - pepper) and then add remaining ingredients (broccoli - bacon bits).
Toss.
Mix broccoli, bacon and green olives together.
Mix in enough mayo to hold the above ingredients together.
Gently mix in the eggs, adding more mayo to hold all ingredients together.
We serve this on lettuce leaves.
Combine raisins, nuts, chopped broccoli, bacon, chestnuts and onion; toss well.
Combine remaining ingredients.
Pour over vegetables.
Better if marinated several hours.
Makes 6 to 8 servings.
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.