Chop broccoli into small pieces and mix with raisins, pecans, onions, water chestnuts and carrots.
Mix the mayonnaise, sugar and vinegar to make a dressing.
Pour over the broccoli mixture and toss well.
Top with crumbled bacon.
Refrigerate and marinate several hours before serving.
Chop tops and tender stalks of broccoli.
Steam with raisins just a few minutes.
Remove to a bowl and add onion.
Toss with sugar.
Add bacon and enough mayonnaise for a good consistency and again toss to combine.
Chill before serving.
Serves 4 to 6.
Cut broccoli into florets; add raisins, sunflower seeds and onion, cut up.
Mix mayonnaise and sugar and pour over salad.
Soaked the raisins in water for 20 minutes, meanwhile chop the broccoli into very small pieces.
Mix it with the onions, cheddar cubes and bacon.
For the dressing mix mayo, vinegar and sugar all together.
Add raisins and sunflower seeds to broccoli mix.
Mix a little dressing at a time, you may not need to use all of it.
ater until cool. Repeat with remaining broccoli head. Drain broccoli, shake off excess
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
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.
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.
Toss broccoli, onion and raisins.
Mix salad dressing with sugar and toss with salad.
Crumble bacon and sprinkle over salad just before serving.
Chop broccoli florets finely with a chef knife, or you may pulse\"lightly\" in a food processor until finely chopped.
Toss broccoli with onions, raisins, and cashews in a mixing bowl.
In another small bowl, stir together mayo, sour cream, sugar, vinegar, curry powder and salt.
Use a whisk to blend well.
Add dressing to salad and toss until vegetables are evenly coated.
Cover and refrigerate for 2-3 hours (to blend flavors).
Garnish with crumbled bacon just before serving.
Can be made up to one day in advance.
In salad bowl, combine broccoli, raisins and onion.
In another bowl combine sugar, vinegar and the mayonnaise.
Pour over the broccoli mixture.
Toss to coat all; refrigerate.
Just before serving salad, sprinkle with bacon and sunflower seeds.
It's better as it sets and gets colder.
Mix broccoli, onion, bacon, and raisins in a bowl. Mix salad dressing, sugar and vinegar and blend well and pour over broccoli, stir well. Sprinkle cheese over top and chill. Keeps for about 3 days.
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.
Mix broccoli, onion, bacon and raisins.
Set aside.
Mix mayonnaise, sugar and vinegar until smooth.
Pour over broccoli mix.
Stir until broccoli is covered with mayonnaise mix; chill. Enjoy.
(Can be made ahead.)
Place broccoli, onion, raisins and bacon in bowl; mix salad dressing, vinegar and sugar.
Pour over broccoli mix and toss.
Fry bacon until crisp; drain and crumble on paper towel. Finely chop broccoli and onion; toss with raisins and sunflower seeds.
Mix mayonnaise, vinegar and sugar and add.
Mix in crumbled bacon last.
This salad will keep for days in the refrigerator.
Mix mayonnaise, sugar and vinegar together the night before. Cut broccoli and onions into very small pieces.
Mix together with raisins in large bowl.
Let set for several hours.
Drain, if necessary.
Fry bacon crisp.
Add bacon and sauce to vegetables and toss.
May reserve some bacon bits for garnish.
Fry bacon and drain.
Break into pieces when cool.
Mix with mayonnaise, sugar and vinegar.
Pour over broccoli florets, onion and raisins.
Let stand 1 hour before serving.
Dressing will drain down into salad.
Cut broccoli flowerets in small pieces.
Saute bacon until crisp.
Cut onion into slices and then into julienne strips. Combine broccoli, bacon, onion and raisins in large bowl.
In a small bowl, whisk together mayonnaise, sugar, vinegar and pepper. Combine dressing with vegetables and refrigerate for at least 2 hours before serving, mixing once during this time.
Top with 1/2 cup toasted sunflower seeds if desired.
In a large bowl, toss together the broccoli, red onion, raisins, sunflower seeds and bacon.
Mix together the mayonnaise, vinegar and sugar; stir well and pour over the broccoli salad. Refrigerate until ready to serve.