Time 30m Yield 9 Number Of Ingredients 8 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.
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 25m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Combine all ingredients for salad. Combine dressing ingredients. Add to salad just before serving and toss.
Time 15m Yield 8 to 10 servings Number Of Ingredients 9 Steps:
For the dressing: Whisk together the mayo, sugar and vinegar in a large bowl. For the salad mix: Toss the broccoli, cheese, pecans, cranberries, green onions and bacon in a large bowl. Fold in the dressing until mixed thoroughly. Enjoy.
Time P1DT20m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:
Prepare this salad 24 hours before you plan to serve it. Mix broccoli, bacon, raisins and green onions together. In a separate bowl, mix mayonnaise, milk, red wine vinegar and sugar together; blend until smooth. Pour mayonnaise mixture over broccoli mixture and stir until well combined. Refrigerate for 24 hours; stir mixture 5 times during the 24 hours and stir again just before serving.
Time 20m Yield 4 to 6 servings Number Of Ingredients 13 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.
