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.
Cut up a bowl of broccoli using tender stems.
Cook vegetables 10 to 12 minutes in enough water to cook completely.
Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham.
Simmer for 20 to 25 minutes, adding more water if needed.
Soup should be thick and creamy.
Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Chop stems from head of broccoli. Simmer in one can chicken broth until tender. Add one can cream of mushroom, cream of chicken, or cream of celery soup. Bring to almost boiling while stirring. Add Half and Half or milk. Heat and serve. Top with grated cheddar cheese, if desired.
ool. Repeat with remaining broccoli head. Drain broccoli, shake off excess water
Trim off large leaves of broccoli and remove the tough ends of lower stalks. Wash the broccoli thoroughly. Cut the florets and stems into bite-size pieces. Place in a large bowl. Add bacon, onions and raisins. Combine remaining ingredients, stirring well. Add dressing to broccoli mixture and toss gently. Cover and refrigerate 2 to 3 hours. Makes about 6 servings.
east 30 minutes.
Combine broccoli, bacon, toasted almonds, green onions
Rinse broccoli.
Cut off large stalks and separate.
Break large pieces into very small flowerets of broccoli.
Slice red onion very thin and separate into rings.
Combine raisins and peanuts and mix with broccoli.
Place onion slices and rings on top of broccoli mix.
One hour before serving, pour salad dressing over all and chill thoroughly.
Serve in large decorative bowl as accompaniment for any type of entree.
Crisp and delicious!
Combine ingredients and marinate for several hours with Italian salad dressing (use whole recipe of Good Seasons salad dressing mix).
Just before serving, add 1/2 box cherry tomatoes, cut in half.
Toss lightly.
Combine broccoli, raisins, onion and pecans in large salad bowl.
Mix well.
In small bowl, combine sugar, vinegar and mayonnaise.
Stir until sugar is dissolved.
Pour over broccoli mixture until coated.
Chill until ready to serve.
Just before serving, sprinkle crumbled bacon on top of broccoli salad.
If preferred, bacon may be mixed in salad.
Mix mayonnaise, sugar and vinegar together.
Then pour over the other ingredients; toss well.
If you want to double recipe, you can add 2 heads of broccoli and double mayonnaise mixture.
Trim off leaves of broccoli.
Remove tough ends of stalks. Wash and chop coarsely.
Add onions, eggs and carrots to broccoli and toss.
Mix remaining ingredients in a small bowl.
Pour over broccoli mixture and toss gently.
Cover and refrigerate overnight.
Makes 12 servings.
Will keep 3 or 4 days in refrigerator.
ieces; set aside.
Trim broccoli stems, cut into 1/2
Cut broccoli florets from stem.
Discard
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.
For dressing, mix mayonnaise, sugar, and vinegar.
Set in refrigerator to chill.
Layer broccoli, onions, cheese and bacon. Let salad set in refrigerator.
When ready to serve, pour dressing over salad.
Toss to coat and serve.
Cut up broccoli, cauliflower and onion. Add cheese and bacon bits. Mix sugar, salad dressing, vinegar in small bowl. Pour over broccoli mixture and toss well.
Wash broccoli well; pick off leaves and peel outer skin.
Cut florets and chop well.
Cut and chop stem of broccoli and mix with florets.
Wash cauliflower well; pick off leaves.
Use only florets of cauliflower; chop florets and add to broccoli.
Mix in onion and bacon.
Add mayonnaise to broccoli and cauliflower.
Refrigerate 1 hour.
Serves 4 to 6 people.
Cut the broccoli into small pieces.
Chop onion and grate cheese.
Fry the bacon until crispy.
Mix mayonnaise, sugar and vinegar in separate bowl; mix well.
Pour the dressing on top of broccoli, cheese and onions; mix well.
Crumble bacon on top of salad.