In bowl add broccoli, grapes, crisp bacon and slivered almonds. Toss.
In another bowl add dressing ingredients. Mix well.
When ready to serve combined salad and dressing, Mix well.
Mix together the broccoli, onion and bacon and set aside. In a
In a small bowl, whisk mayonnaise, sugar and lemon juice.
Cover and refrigerate for at least 2 hours.
In a large bowl, combine broccoli, oranges, onion, bacon, nuts and raisins.
Add dressing and toss to coat.
Cover and refrigerate for at least 1 hour.
Combine broccoli, raisins, cashews and bacon.
In separate bowl combine mayonnaise, cider vinegar and sugar for dressing.
Pour dressing over all.
Cook bacon; drain fat and break into small pieces. Mix salad dressing, sugar and vinegar. In a large bowl, add broccoli, raisins, celery, bacon and sunflower seeds. Pour dressing over mixture and serve.
Clean and cut the whole broccoli into small pieces.
Use all of the broccoli except the end chunks.
Mix together broccoli, onion, sunflower seeds, raisins and mushrooms.
Make the dressing by mixing the mayonnaise, vinegar and sugar.
Twenty minutes before serving the salad, toss and then toss again with the bacon and the dressing.
Make sure broccoli is well drained.
A salad spinner works great.
Mix broccoli with onion, bacon, sunflower seeds and raisins.
Let stand in refrigerator for 2 hours.
Mix Miracle Whip, sugar and vinegar together; add to broccoli mixture and chill.
Cut broccoli in flowerets, discarding the thick stems. Toss together broccoli, green onions, bacon and sunflower seeds. Mix together remaining ingredients and stir into broccoli mixture. Refrigerate until serving.
Cut broccoli into bite-sized flowerets.
Steam 2 minutes in the microwave; drain.
Place broccoli in a salad bowl.
Add the sliced olives, chopped eggs, green onions and bacon.
Combine salad dressing, mayonnaise and Parmesan cheese.
Just before serving, pour over broccoli salad and toss.
This becomes a meal with the addition of stir-fried chicken.
Rinse and drain
broccoli
well.
Cut
tops of broccoli from the stalks and put\tin
a
large bowl.
If the stalks are large enough, peel them, then
slice the stalks and add to the broccoli tops.
Slice the
onion
rings.
Add to the broccoli. Add crumbled bacon and
top
with grated cheese.
Add dressing and toss just before serving.
Broccoli salad and dressing may be made the day before and refrigerated separately.
Cut fresh broccoli into bite-size pieces; chop 1 medium onion fine. Fry bacon until crisp and crumble when cool.
Mix broccoli, onion and bacon together in a large bowl; set aside. Combine Miracle Whip, sugar and vinegar. Pour over broccoli mixture. Stir and refrigerate. Best if allowed to set overnight.
Combine broccoli, celery, onion, bacon, raisins and mandarin oranges in salad bowl.
Blend mayonnaise, vinegar and sugar in small bowl.
Add to broccoli mixture; mix until coated.
Top with almonds. Chill until serving time.
Cut flowerettes from broccoli.
Layer broccoli, raisins, onion, bacon and water chestnuts in bowl. Combine remaining ingredients and pour over salad.
Refrigerate overnight.
Mix onion, raisins, salad dressing, sugar and vinegar together; pour over cut up broccoli.
Crumble bacon over salad and serve.
Place broccoli in a large salad bowl. Mix the orange juice, mayonnaise, sugar, raisins, onions and vinegar together. Pour over salad. Sprinkle bacon crumbles. Best when chilled before serving.
Chop raw broccoli and add bacon, nuts and raisins.
Mix mayonnaise, sugar and vinegar.
Pour on salad and mix well. Chill.
You may add pimento for color.
Chop broccoli in small pieces.
Dice cheese into small chunks. Fry bacon until crisp and break into pieces.
Place broccoli, cheese and bacon into large mixing bowl.
Mix mayonnaise, vinegar, sugar and oil in separate bowl (mix well).
Pour dressing on broccoli mixture; mix well.
Refrigerate to chill.
Recommend Swiss cheese.
Wash and cut broccoli into bite-size pieces.
Combine broccoli, onion and bacon.
Thin mayo with vinegar until salad dressing consistency.
Add sugar.
Pour mayo mixture over broccoli mixture.
Toss to mix.
Refrigerate a few hours or overnight.
Cook, cool and crumble bacon. Cut broccoli into bite-sized pieces. Cut onion into thin bite-sized slices. Combine broccoli, onion, bacon, raisins, and almonds. Sprinkle with cheese and gently mix together. In a separate bowl, stir together mayonnaise, sugar and vinegar until smooth. Pour over broccoli salad and mix well. Chill and serve.
Combine broccoli, raisins and bacon in large bowl; mix well. Mix sweetened condensed milk, vinegar, mustard, egg, salt and pepper in bowl.
Add desired amount of dressing to broccoli mixture; toss well.
Top salad with onion rings.
Chill for several hours to several days.
May store dressing in refrigerator for several days.
Yield:
10 servings.