Time 1h15m Yield 10 servings Number Of Ingredients 9 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.
Time 20m Yield 4 to 6 servings Number Of Ingredients 9 Steps:
Rinse the sliced shallot under cold water and transfer to a large bowl. Cut the stalks away from the broccoli heads. Using a knife or vegetable peeler, remove the fibrous outer layer of the stalks so its light green insides emerge; compost or discard the outer layer. Thinly slice the stalks crosswise, then thinly slice the heads into bite-size pieces. (A mix of shapes and sizes adds texture to the salad, so chop up the broccoli a few ways; there’s no one right way to go about it.) Transfer to the large bowl as you go, then transfer any loose bits from the cutting board to the bowl. Season the broccoli generously with salt and pepper, then add the almonds, pickled peppers, olives, oil, vinegar and provolone. Toss vigorously with a spoon until everything is combined and the broccoli is shiny with oil. Taste and adjust seasonings with salt, pepper, oil and vinegar as needed. Let sit at least 10 minutes before serving. The salad improves with age as its flavors meld, and it can be refrigerated for up to 4 days. Before serving, bring to room temperature and adjust salt, pepper, oil and vinegar to taste, as flavors change in the fridge.
Time 15m Yield 2 servings. Number Of Ingredients 7 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.
Time 45m Yield Makes 14 servings, 1/2 cup each. Number Of Ingredients 6 Steps:
Combine all ingredients except dressing in large bowl. Add dressing; mix lightly. Refrigerate 30 min. Mix lightly just before serving.
Time 1h15m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Combine all the salad ingredients, tossing well to mix. Mix the dressing ingredients together then toss with the salad mix. Let stand at least 1 hour in the refrigerator (can be made the day before).
Time 15m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
mix dressing ingredients on high speed. mix the dressing in with the salad and its ready to go. my kids love this salad.
