Sweet Brocolli Salad Recipes

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
• Place broccoli, onion, raisins, and bacon in a large bowl.
• Stir mayonnaise, sugar, and vinegar together in a bowl; pour dressing over broccoli mixture and toss to coat. Season with salt and black pepper.

Steps:

• Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled.
• Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
• Whisk mayonnaise, brown sugar, and red wine vinegar together in a separate bowl; drizzle over the broccoli mixture in small amounts, tossing the salad between additions to coat somewhat evenly.

Steps:

• Bring a large pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli to the pot and blanch for 1 to 2 minutes, just until bright green and crisp. With a slotted spoon, remove the broccoli to the ice water to shock. Drain well.
• Place the pancetta in a medium skillet over medium heat. Cook, stirring often, until crispy and browned, about 10 minutes. Drain on paper towels, reserving 1 tablespoon of the fat.
• Meanwhile, in a large bowl, use a rubber spatula to mix together the mascarpone, mayonnaise, cider vinegar and salt. Add the broccoli, pancetta, reserved fat, cranberries, walnuts and gorgonzola. Toss well to coat and combine.

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.

Steps:

• In large bowl toss together bacon, broccoli, raisins, onion and sunflower seeds. In a small bowl stir together mayonnaise, sugar and vinegar. Add mayonnaise mixture to broccoli mixture, stirring to coat. Cover and chill for 1 to 24 hours.

Steps:

• Combine first 4 ingredients in a large bowl and mix.
• Combine remaining ingredients to make dressing.
• Pour dressing over broccoli mixture and mix well.
• Refrigerate.
• If this is going to sit a while before serving, I suggest you wait to add the bacon until just before you serve to keep the bacon crisp.

Steps:

• Chop broccoli and onion fine.
• Add the rest of the ingredients in order.
• Mix well.
• Chill for several hours before serving.

Steps:

• 1. Blanch broccoli 1 min.; cool immediately. 2. Wisk mayonnaise, sugar, and vinegar till smooth and chill. 3. Toss rest of ing. with broccoli. 4. 10 mins. prior to serving, mix dressing with salad. 5. Chill and serve.

Steps:

• 1. BROCCOLI Rinse and cut off florets (discarding stems) and place florets into large bowl with top.
• 2. ONION Small onion will do. Only need 1/4c diced. Place in bowl with broccoli.
• 3. ALMONDS I cracked and roasted my own but you can use store bought if you prefer. I pan roasted my almonds in a teaspoon of bacon grease. I also used a food processor to chop them up a little finer for more thorough flavor. Be creative. Once prepared the way you like, place in bowl with broccoli and onion.
• 4. RAISINS De clump or separate raisins from themselves and place in bowl with broccoli.
• 5. SAUCE In another large bowl, add and mix together the mayonnaise, apple cider vinegar and sugar.
• 6. Now pour your sauce over your broccoli salad mix and toss or you can put the lid on and shake it all up.
• 7. Place in fridge for at least two hours and then serve.

Steps:

• In a bowl, combine the broccoli, peanuts, raisins and onion. In a small bowl, combine the mayonnaise, vinegar and sugar; pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours.