arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
o a boil, set frozen broccoli pkg in microwave to defrost
Wash caulflower and remove core.
Wash broccoli and cut off stalks.
Pat dry with apper towels.
Break off cauliflower and broccoli florets into mixing bowl.
Add olives, cheese, bell pepper and tomatoes.
Mix in 1/4 cup salad dressing, taste, and add remaining salad dressing to taste.
Add salt and pepper to taste.
ake sure to cut the broccoli into bite sized florets.
ork in pan.
Make salad; Line crispy tortillas with romaine
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.
Place all salad ingredients in bowl.
Mix dressing ingredients until smooth and pour over salad.
Chill.
In a large bowl mix 1 cup sour cream.
Add 1 cup mayonnaise.
Add 1 pkg. Hidden Valley Ranch-Original Recipe salad dressing.
Add 1 cup sliced almonds.
Combine above mixture with vegetables.
Then refrigerate for an hour or two.
Serve and enjoy.
(Bacon note: Original recipe calls for 1 C cooked and crumbled bacon, but for Nutrition Info to appear and include bacon, I had to go with 8 slices. Truthfully, I use about a whole 12 oz to 16 oz package.).
Combine all salad ingredients in a large mixing bowl; mix well.
Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk.
Add dressing to salad and mix well.
Refrigerate 1 hour.
Heat dressing ingredients until sugar dissolves, stirring constantly.
Cool dressing.
Mix salad ingredients.
Just before serving pour dressing over salad and toss well.
Serve and enjoy.
Cook the broccoli with a small amount of water in a steamer or in the microwave until crisp-tender, about 5 minutes.
Rinse in cold water to cool and drain.
Meanwhile, place cranberries in a small bowl; add boiling water to cover.
Let stand 1 minute.
Drain.
In a medium bowl, combine the broccoli, cranberries, onion and jicama.
In another bowl, combine yogurt, mayonnaise and vinegar.
Mix well.
Add to broccoli mixture and toss to coat.
Cover and refrigerate for 20 minutes or until chilled.
Blanch broccoli in boiling salted water for 2 mins, or until tender. Shock in ice water then drain.
Whisk together vinaigrette, garlic, honey and mustard. Toss in broccoli, peppers, chickpeas, green onions, tomatoes, radishes and parsley. Season.
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.
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.
In large bowl, combine first 6 ingredients.
Mix next 3 ingredients; mix well.
Pour over salad and toss well.
Chill.
Mix broccoli, onion, sunflower seeds, raisins and bacon.
Whisk mayonnaise, cider vinegar and sugar in a medium bowl.
Stir in broccoli and red onion. Toss until coated.
Refrigerate at least 1 hour. Sprinkle with toasted almonds.
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.
cook pasta till tender, drain and rinse with cold water.
chop broccoli, carrots, onion and green pepper.
mix sweetened condensed milk, mayo, sugar, & vinegar.
add bacon, raisins and veggies into pasta. mix in sauce. refrigerate until well chilled.
Mix first four ingredients together.
Then in a small bowl mix the next 3 ingredients very well and pour over the first four ingredients. Double this recipe to serve 9 people.