Time 30m Yield 4 servings Number Of Ingredients 11 Steps:
Preheat the oven to 425 degrees F. Toss the olive oil, broccoli florets, red onion, 1 teaspoon salt and 1 teaspoon pepper in a medium bowl. Transfer to a baking sheet and roast, tossing halfway through, until the broccoli edges are crisp, 18 to 20 minutes. Let cool, then transfer to a bowl. Meanwhile, cook the bacon in a medium skillet over medium-high heat until crisp, 12 to 14 minutes. Chop and set aside. For the dressing, combine the sour cream, mayonnaise and milk in a small bowl. Season with the sugar, paprika, 1 tablespoon of the chopped parsley, 2 teaspoons salt and a pinch of pepper and mix together. Add the bacon and 1 tablespoon parsley to the cooled broccoli, then pour over enough of the dressing to coat and toss until well mixed. Garnish with the remaining chopped parsley. To make ahead, assemble the salad, cover and refrigerate.
Time 20m Yield 8 Number Of Ingredients 8 Steps:
Combine broccoli, onion, bacon, raisins, and sunflower seeds in a bowl. Whisk mayonnaise, sugar, and red wine vinegar together in a bowl until dressing is smooth; pour over broccoli mixture and stir to coat.
Time 50m Number Of Ingredients 14 Steps:
Pre-heat oven to 425°F (220°C). Line a baking sheet pan with parchment paper. Make the dressing: In medium bowl, combine all dressing ingredients (mayo, apple cider vinegar, brown sugar, Worcestershire sauce, dijon mustard, pepper, salt, and optional herbs). Set aside. Add broccoli pieces in large bowl. Toss with olive oil to evenly coat the broccoli pieces. (Our preferred method is to add half the oil first, toss with the broccoli, then add the rest of the oil and toss again). Place the broccoli on the lined baking sheet. Roast the broccoli for about 25-35 minutes, depending on the size of the broccoli pieces & your preference. Toss the broccoli at least once during baking. Once broccoli is roasted, remove from oven and allow to completely cool. After broccoli is completely cool, toss with chopped bacon, red onions, raisins, cashews, and the dressing.Chill the salad for at least 1 hour before serving.
Time 45m Yield 8 Number Of Ingredients 7 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 and let cool enough to handle, 5 to 10 minutes. Crumble. Combine crumbled bacon with broccoli, sunflower seeds, and red onion in a large bowl. Mix mayonnaise, sugar, and vinegar together in a separate bowl. Pour over broccoli mixture and mix together. Refrigerate for at least 20 minutes before serving.
Time 15m Yield 6 servings. Number Of Ingredients 7 Steps:
Place broccoli, onion, cheese and bacon in a salad bowl; set aside. In a small bowl, combine sugar, mayonnaise and vinegar; mix until the sugar dissolves and mixture is smooth Just before serving, pour dressing over salad and toss.
Time 15m Yield 8 Number Of Ingredients 7 Steps:
Mix first 2 ingredients in large bowl. Add remaining ingredients; toss to coat. Refrigerate 1 hour.
Time 25m Yield 8 Number Of Ingredients 7 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. Tear bacon into small pieces. Combine broccoli, bacon, sunflower seeds, and green onions in a bowl. Whisk mayonnaise, vinegar, and sugar together in a bowl; pour over broccoli mixture and toss to coat.
Time 40m Yield 16 Number Of Ingredients 7 Steps:
Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week. Just before serving, add dressing to the salad and toss to coat.
Time 30m Yield 16 servings. Number Of Ingredients 10 Steps:
In a large bowl, combine the first 6 ingredients. For dressing, in a small bowl, whisk mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat.
Time 45m Yield 6 to 8 servings Number Of Ingredients 11 Steps:
Bring a large pot of generously salted (use about 1/2 cup kosher salt) water to a boil. Set up an ice bath next to the stove and generously salt (about 1/4 cup kosher salt) that water as well. Cut the broccoli stems from the heads; slice the florets into small pieces, each about 1-inch long. Peel the stems with a peeler and cut each stem in half lengthwise, then slice into 1/2-inch-thick half-moons. Add broccoli to the boiling water and blanch for 30 seconds; transfer to the ice water to shock the broccoli and stop the cooking. Drain broccoli in a colander, then set aside (still in the colander) to drain completely. In a large dry skillet, toast pecans over medium heat until they smell nutty, about 1 minute; remove pecans and set aside. Return skillet to medium heat and add bacon and oil. Cook, stirring occasionally, until bacon has rendered its fat and is crispy, about 10 minutes. Turn heat to low and whisk in mustard and vinegar. Add green onions and pecans and season generously with black pepper. In a large bowl, combine broccoli and grapes. Pour the contents of the skillet into the bowl and toss to combine; season to taste with salt and pepper. Sprinkle with the cheddar and toss right before serving.
