Cut flowerets from broccoli.
Discard stems.
Combine with bacon and raisins.
Mix remaining ingredients for dressing.
Add dressing to salad.
Let marinate 2 to 24 hours.
Wash and drain broccoli; cut into flowerets.
Fry bacon; drain and crumble.
Layer salad, starting with broccoli, then bacon and onion.
Add dressing and then grated cheese to your taste.
Cover and refrigerate overnight.
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.
Wash and cut broccoli into bite sized pieces. Combine with bacon, raisins and onion.
In another bowl, combine mayonnaise, sugar and vinegar.
Mix well.
Pour over broccoli mixture and toss. Refrigerate 2 hours before serving, tossing occasionally.
Cut broccoli flowerets into smaller than bite
Mix together mayonnaise, vinegar and sugar and pour over other ingredients.
Chop all remaining ingredients into small pieces, with bacon fried crispy and cut into small pieces.
Mix in last 3 ingredients into salad bowl.
Serve and eat.
Wash and cut broccoli into bite size pieces.
Combine with bacon, raisins, onions and nuts.
In small bowl mix remaining ingredients until sugar dissolves.
Pour over broccoli mixture and toss.
Refrigerate at least 2 hours before serving.
Cut broccoli, stems too, into bite size pieces.
Place in large serving bowl.
Sprinkle broccoli with bacon, onion and raisins.
Cut up broccoli.
Mix with bacon, almonds and onion.
Mix mayonnaise, sugar and vinegar.
Pour over vegetable mixture. (Better if made a day ahead.)
Cut broccoli into small flowerets. Chop tender stalks. Saut bacon until crisp; break up and set aside. Slice onion lengthwise, then cut into julienne strips. In a large bowl, combine broccoli, onion, raisins and bacon.
Place eggs in a single layer in a pot; add water to cover eggs plus one inch. Bring to a boil; cover and remove from heat. Let stand 15 minutes.
Transfer eggs immediately to cold water to speed cooling. Tap eggs on a flat surface to break the shell and peel.
Slice eggs in half lengthwise; place yolks in a small bowl and set whites aside.
Mash yolks and mayonnaise together with a fork; stir in SPAM(R) with bacon, pickle, mustard, and salt. Spoon yolk mixture into egg whites. Garnish, if desired, with paprika.
Fry the 1 lb. of bacon crispy.
Bacon should be left to
mix together cauliflower, broccoli, onion, cheese, crumbled bacon and tomatoes. Add cooled
ater until cool. Repeat with remaining broccoli head. Drain broccoli, shake off excess
Wash and cut broccoli into bite size pieces.
Combine salad dressing, vinegar and sugar; mix well.
Pour dressing mixture over other ingredients and toss.
Refrigerate 2 hours before serving.
Cut broccoli into bite size pieces.
Mix broccoli, onions raisins, beer nuts and sunflower seeds in a salad bowl.
Mix mayonnaise sugar and vinegar together.
Toss salad with mayonnaise mixture.
Refrigerate at least 6 hours or overnight.
Sprinkle with bacon right before serving.
Partly steam fresh cut up broccoli (until it's still crunchy). Cut up and cook bacon; drain.
Add to broccoli with cheese and onion.
Mix 1 package of Good Seasons salad dressing as directed plus 2 tablespoons vinegar and 1/2 cup sugar.
Pour over salad and toss.
Good served warm or cold.
Cut broccoli flowerets into smaller than bite-size pieces. Cut off tough outer layer of stalks and chop the tender part into small pieces.
You need 8 cups of broccoli.
(Do this the day before and store in plastic bag.)
Saute bacon until crisp.
Slice onion lengthwise.
In large bowl, combine the broccoli, onion and raisins and bacon.
In small bowl, mix together mayonnaise, sugar, vinegar and pepper.
Combine dressing with the vegetables; refrigerate for at least 2 hours before serving.
Top with sunflower seeds.
Mix mayonnaise, vinegar and sugar in a small bowl.
Chill overnight.
Combine broccoli, pecans, apples, raisins and onion in salad bowl; toss.
Pour salad dressing over salad; toss to mix. Sprinkle with bacon.
Clean broccoli and chop fine.
Peel the outer layers of the large broccoli stalks and discard.
Chop the inside portion of the stalks.
Fry diced bacon until crisp.
Drain all grease.
Chop red onion fine.
Combine broccoli, bacon and onion in a large bowl. Add sugar and vinegar to Miracle Whip and mix well.
Combine Miracle Whip mixture with broccoli mixture and mix well. Refrigerate several hours before serving.