Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl.
Add chopped broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.
Cover and refrigerate at least one half hour, or up to one day before serving.
Wash broccoli thoroughly, drain. Cut into bite-size flowerets.
Combine mayonnaise, sugar and vinegar, stirring until well blended.
Combine broccoli, bacon bits, onion and raisins in large bowl. Toss with mayonnaise dressing. Chill for several hours or overnight. Stir in cashews before serving. Enjoy! 6 to 8 servings.
Cook and drain bacon.
Crumble; reserve 1/3 for salad top. Wash, drain and pat dry the broccoli.
Slice onion in thin rings. Combine broccoli, onion, 1/2 cup cheese (reserving 1/2 cup to put on top of salad), raisins and 2/3 of bacon bits.
Blend mayonnaise, lemon juice and sugar to make dressing.
Mix dressing with other ingredients and marinate overnight.
When ready to serve, toss lightly and top with reserved cheese and bacon bits.
To make salad;Completely chop broccoli,bitesize pieces.
Add onion,crumble bacon and add sunflower seed and raisins.
To make dressing;Combine mayo,sugar and vinegar,mix until sugar is dissolved.
Add vegetables.Toss.
Let salad steep for a while before serving.
Mix together broccoli, onion, raisins and bacon.
Combine remaining ingredients.
Pour over salad, adding enough to moisten. Stir gently to mix.
Chill.
Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.
About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.
Serve on chilled salad dishes.
Place broccoli and salt in a large pot and cover with water; cook slowly for 10 minutes. Drain; rinse cold and drain.
Fry bacon until crisp; crumble.
Mix broccoli, bacon and cheese together.
Mix mayonnaise, sugar and milk to taste.
Add bacon drippings.
Mix with broccoli, bacon and cheese. Refrigerate.
Fry bacon and pat grease into paper towels and crumble.
Wash and chop broccoli into bite-size pieces (discarding stems, using flowerets).
Slice small onion and combine with broccoli, crumbled bacon, sunflower seeds and cherries.
Whisk mayonnaise, sugar and vinegar together until sugar dissolves.
Pour over broccoli mixture, mix and serve or refrigerate for later use.
*Can increase/decrease cherries depending on how much broccoli you have. Healthy and delicious!
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.
Put the broccoli and onion in a large bowl.
Mix the mayonnaise, vinegar and Splenda; pour over broccoli and mix well.
Just before serving, stir in the bacon and sunflower kernels.
Place broccoli, onion and bacon in a bowl.
In a separate bowl, mix the mayo, sugar and vinegar.
Pour dressing over salad.
Chill overnight.
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.
1. Bring water to a boil in a large saucepan; add broccoli.
2. Cook 1 minute or until broccoli is bright green.
3. Plunge into a bowl of ice water; drain.
4. Combine broccoli, bacon, cranberries and onion in a serving bowl.
5. Whisk together mayonnaise, honey and vinegar; pour over broccoli, tossing to coat.
Cut broccoli and cauliflower into flowerets.
Dice onion. Shred cheese.
Fry bacon until crisp.
Drain and crumble into small pieces.
Put all into large bowl.
Mix mayo, sugar and vinegar and pour over veggie mixture.
Toss thoroughly and serve.
Combine first 5 ingredients in large bowl.
Mix vinegar and sugar together.
Add Miracle Whip.
Stir together.
Pour over broccoli mixture.
Toss to coat.
Chill for several hours or overnight before serving.
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.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
east 30 minutes.
Combine broccoli, bacon, toasted almonds, green onions, celery
In a large bowl layer cauliflower, broccoli, green onions, radishes, and carrot; set aside.
In a small bowl stir together mayonnaise, sugar, lemon juice, horseradish, salt, and pepper; spread over vegetables.
Sprinkle with bacon. Cover and chill for 4 to 24 hours.
Before serving, toss to coat vegetables.