arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
ool. Repeat with remaining broccoli head. Drain broccoli, shake off excess water
Combine broccoli, onion and bacon in large bowl.
Mix well. Combine mayonnaise, sugar and vinegar in small bowl; mix until sugar dissolves.
Chill both mixtures until 30 minutes before serving time.
Pour dressing over broccoli mixture; mix well.
Break broccoli and cauliflower into flowerets and chop into bite size pieces.
Chop tomatoes and onion.
Pour any dressing over mixture.
Italian is best.
Let marinate several hours or overnight.
Keeps well for several days in refrigerator.
Note: I usually double the broccoli, onions, bacon and raisins.
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.
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.
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.
Fry bacon.
Mix bacon, onions and cheese in large bowl.
In small bowl mix mayonnaise, sugar and vinegar.
Don't add mayonnaise dressing to broccoli salad until just prior to serving.
Fry bacon until crisp and crumble into small pieces.
In a separate small bowl, blend together the mayonnaise, sugar, and vinegar.
Pour over broccoli salad.
Marinate the salad in dressing at least 1 to 3 hours before serving.
Serves 4.
Combine broccoli and onions.
Combine the other ingredients and pour over the broccoli and onions.
Refrigerate for 1 hour.
Fry bacon until crisp; crumble into small pieces.
Combine the broccoli, bacon, onions and raisins in a large bowl.
In a separate small bowl, blend together the mayonnaise, vinegar and sugar.
Pour over the broccoli salad.
Marinate for 1 to 3 hours. Add the pecans just before serving.
Separate flower buds and short stems from stalks. Cook bacon crisp and crumble.
Mix bacon and other ingredients.
Pour sauce over broccoli salad just prior to serving.
Refrigerate leftovers, if any.
-Wash the broccoli and cut the florets into bite size pieces.
-Pat broccoli dry with a paper towel.
-In a mixing bowl, put the broccoli, raisins, and sunflower seeds.
-Then add the salad dressing and mix well.
-To me, this taste best when it has had time to chill for about an hour, but there are times when I've eaten it immediately and it's always tasted yummy. Obviously you can play with this recipe to suit your taste buds, but this one is a good base.
arge bowl cut up the broccoli into smaller bite size pieces
s cooking, steam or cook broccoli according to package directions. I
Save the drippings!
Cut broccoli flowerttes from head, peel and
Cook broccoli in boiling water for 2-3 min, drain, set aside.
Whisk together vinegar,mustard,garlic and olive oil.
Combine vegetables and olives in a medium sized bowl, toss in dressing.
You can add the crumbled feta cheese now, or serve on top of salad at serving time, I like to add feta at serving time.
Season with salt and fresh ground pepper to taste.
Salad can be served immediately, or refrigerated until ready to serve, this salad stores well and is still nice and crispy for a few days in the frig.