Time 15m Yield 2 servings Number Of Ingredients 7 Steps:
Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes. Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes. Wash, trim and cut scallion into small pieces. As soon as potatoes and broccoli are cooked, drain and set aside. In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.
Time 40m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Boil potatoes in salted boiling water for 5 minutes. Add broccoli to boiling potatoes and continue to cook for an additional 3 minutes drain broccoli and potatoes, seperate. Heat 2 tbsp of olive oil in a pan. Add onion and potatoes and cook for 8-10 minutes or until golden. Cook bacon in frying pan and drain off excess grease with paper towels. Add broccoli to the pan with the potatoes and warm thoroughly; transfer to a salad bowl. Combine remaining olive oil, wine vinegar and mustard to the pan that was used for the onion and potatoes, stirring until warm. Pour over the vegetables and toss gently to mix. Serve with bacon on top.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold.).
Time 20m Yield 6 servings. Number Of Ingredients 10 Steps:
In a skillet, cook bacon until crisp. remove to paper towel to drain; crumble and set aside. In bacon drippings, saute the onion until tender. Remove from the heat. combine flour, sugar, salt, celery seed and pepper; stir into onion mixture. Add water and vinegar. Return to heat; cook, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Place potatoes and bacon in a large bowl; pour sauce over and toss gently. Serve warm.
Time 35m Yield 3 or 4 servings Number Of Ingredients 9 Steps:
Cook potatoes whole in their jackets until just tender, about 20 minutes. Drain, do not peel, cube; keep warm. Steam broccoli until just tender; cut into small pieces and keep warm. While vegetables are cooking combine remaining ingredients in small pot and bring just to boil; stir. Arrange vegetables in serving dish; pour on vinaigrette; stir gently and serve.
Time 45m Yield 8 servings. Number Of Ingredients 10 Steps:
Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.
Time 15m Yield Makes 8 servings, about 1/2 cup each. Number Of Ingredients 3 Steps:
Toss all ingredients in large bowl. Serve warm.
Time 30m Yield 8 Number Of Ingredients 10 Steps:
Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool. Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl. Remove florets from the ice water and put on paper towels to dry. When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.
