Broccoli Salad Recipes

Steps:

• Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
• Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
• To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Steps:

• Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
• Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Steps:

• Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
• Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
• Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble when cooled.
• Mix bacon, broccoli, onion, and mozzarella cheese in a bowl.
• Whisk mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves and dressing is smooth; pour over broccoli mixture. Toss to coat.

Steps:

• Toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• Whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• Cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

Steps:

• Cook bacon (I make it easy and buy the already cooked bacon in the refrigerator section) and crumble into pieces.
• Chop up top of broccoli into bite size pieces.
• Mix broccoli, onions, bacon and mozzarella in large bowl.
• In separate bowl combine vinegar, sugar and mayo.
• Pour over broccoli mixture and toss to coat.
• Best if made a day ahead.

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
• Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
• After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
• Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
• When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.