Drop raisins in boiling water for 1 minute to soften, then cool.
Cut all stems off heads of broccoli.
Combine celery and raw broccoli flowerets with mayonnaise, vinegar, sugar, pecans, Parmesan cheese, onion, raisins and bacon pieces.
Mix well and chill before serving.
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.
arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
Chop broccoli and onion fine.
Add the rest of the ingredients in order.
Mix well.
Chill for several hours before serving.
Chop the broccoli and tomato and put in the bowl. Don't worry about the broccoli fragmenting into lots of tiny bits and bits of stalk, it will all mix in fine.
Add the salt, pepper, and lemon juice directly on top.
Dollop the mayonnaise on top and add the chives, rosemary, and mint so they mix with the mayonnaise first.
Stir all together.
Pour over the oil and vinegar (stir together first if making more than 1 portion of this recipe).
Whisk together the dressing ingredients well and set aside.
Toss everything else together and pour dressing over salad.
Cool in fridge for an hour.
Note. I use a 9x13 glass dish for this recipe.
Cut broccoli and cauliflower into bite-size pieces.
Combine with cucumber and onions.
Pour your favorite Italian dressing over vegetables.
Let marinate in refrigerator for several hours or overnight.
Rinse broccoli; cut broccoli flowers at the ends of the stems. Coarsely chop
flowerets.\tPlace in bowl and add salad oil, salt, pepper and\tlemon
juice.
Mix
well
and
chill 30 minutes.
Mix tomatoes and broccoli.
Blend the sour cream and mustard together. Toss
with
broccoli
and\ttomatoes, mixing well.\tServe on lettuce
cups.
Refrigerate 30 minutes before serving.
Serves 6.
ool. Repeat with remaining broccoli head. Drain broccoli, shake off excess water
Wash and drain broccoli.
Cut into bite-size pieces.
Combine broccoli, bacon and raisins in a large bowl with lid.
In blender combine mayonnaise, vinegar, sugar and onion.
Blend until smooth. Pour over broccoli mixture and toss to coat.
Cover bowl with lid and refrigerate overnight to blend flavors.
Toss salad again before serving to coat broccoli with dressing.
Place raw broccoli flowerets in bowl.
Mix mayonnaise, sugar and vinegar.
Toss all ingredients together.
Mix onion, raisins, salad dressing, sugar and vinegar together; pour over cut up broccoli.
Crumble bacon over salad and serve.
Wash broccoli and cut flowerets into bite size pieces.
Save the stalks and cook for another dish or soup.
Drain thoroughly. Place broccoli in a large bowl.
Add olives, eggs, onion, relish, lemon juice and enough mayonnaise to bind salad together.
Chill. The salad is better made the night before serving.
Yield:
8 servings.
Combine salad ingredients and toss with dressing.
Shred cheese and carrots and tear broccoli florets into bite size pieces.
Mix equal amounts of shredded cheese, shredded carrots and broccoli pieces.
Add salt and pepper (as much as you desire).
Add mayonnaise to mix.
Serve cold.
Combine first four ingredients in large salad bowl.
Mix mayonnaise, sugar and vinegar well, then toss with salad. Refrigerate one hour.
Serve.
Chop broccoli.
Keep just the buds.
Mix broccoli, onion, shredded cheese and crumbled bacon in large bowl.
Mix mayo, vinegar and sugar in small bowl and add to broccoli mixture. Marinate for at least 8 hours 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 and Cheddar cheese in cubes.
Add olives, cubed avocado and nuts.
Fold in salad dressing (not too much). Refrigerate until ready to serve.
Fry the bacon and crumble. Add grease from bacon to the salad dressing, sugar, vinegar and cheese.
Pour mixture over cut up raw broccoli.