arge bowl, mix together cauliflower, broccoli, onion, cheese, crumbled bacon and
ool. Repeat with remaining broccoli head. Drain broccoli, shake off excess water
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.
Cook bacon, let it cool, crumble into tiny pieces and set aside.
Bring a pot of 4 cups of water to boil, empty package of broccoli slaw into boiling water and let boil for only 5 minutes, drain and rinse with cool water.
Put slaw in serving boil, mix in bacon, sunflower seeds, and raisins.
In a small bowl, mix together the mayonnaise, vinegar, and sugar until well blended. Stir dressing into broccoli mix and serve or refrigerate until ready.
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.
In a medium bowl combine sour cream, chives, brown mustard, hoseradish, sugar, and salt. Add shredded broccoli; toss to coat.
To assemble, divide roast beef among 4 of the bread slices. Top with broccoli mixture. Top with remaining bread slices. If desired, secure sandwiches with wooden toothpicks.
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.
To prepare broccoli, remove stalk, cut off tough outer layer and julienne inner stalk. Cut remaining broccoli head into florets. Blanch in boiling salted water for 2 mins then rinse in cold water. Pat dry.
Combine broccoli, cabbage, bell peppers, cranberries and walnuts. Whisk together orange zest, lemon zest, orange juice, lemon juice, honey, vegetable oil and chives. Season then pour over salad and toss to combine. Transfer to a large serving bowl lined with red cabbage and arrange Mandarin oranges around edge. Serve.
Chop broccoli into 1/2-3/4\" pieces.
Finely dice Celery & Red Onion.
Shred Carrot.
Combine all dry ingredients in bowl.
Whisk Yogurt/OJ/Mayo in small bowl pour over dry mixture, toss to coat.
arge bowl cut up the broccoli into smaller bite size pieces
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.
Save the drippings!
Cut broccoli flowerttes from head, peel and
Cut broccoli into bite size pieces.
In salad bowl, mix broccoli, onion, cheeses and bacon.
Mix mayo, sugar and vinegar and add to broccoli mixture.
Toss well.