Broccoli Bacon Onion Salad Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels. Let cool enough to handle, about 5 minutes. Crumble into a small bowl.
• Cut broccoli into florets, dice up the stems, and put all into a large bowl. Mix in onion. Add raisins and Cheddar cheese. Stir in crumbled bacon.
• Combine mayonnaise, sugar, and vinegar in a small bowl. Pour over broccoli mixture. Mix until completely covered. Refrigerate for 1 hour before serving.

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.

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.

Steps:

• Mix mayonnaise, sugar and vinegar in large bowl. Stir in broccoli and onion; toss until coated. Cover and refrigerate 2 hours to blend flavors.
• Sprinkle with nuts and bacon before serving.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.
• In a large bowl, combine broccoli, cheese, bacon and onion.
• Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

Steps:

• Microwave 5 cups broccoli florets and 1 tablespoon water in a bowl, covered, 2 minutes. Combine 1/4 cup cider vinegar, 1/2 thinly sliced shallot and 1 teaspoon sugar in a small bowl; set aside. Cook 3 bacon slices in a skillet until crisp, 6 to 8 minutes; drain, then crumble. Stir 1 tablespoon bacon drippings and 3 tablespoons sour cream into the vinegar mixture. Toss with the broccoli, 1/3 cup dried cranberries and the bacon. Season with salt and pepper.

Steps:

• Cook broccoli in medium pot of boiling salted water until crisp-tender, about 4 minutes. Drain well. Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer bacon to paper towels and drain. Crumble bacon. Whisk oil and vinegar in medium bowl to blend. Mix in onion. Season to taste with salt and pepper. (Broccoli, bacon and dressing can be prepared 2 hours ahead. Let stand separately at room temperature.)
• Combine broccoli and bacon in large bowl. Toss with enough dressing to coat. Garnish with sunflower seeds. Pass remaining dressing separately.

Steps:

• Toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• Whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• Cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

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 crumble.
• Toss bacon, broccoli, raisins, sunflower seeds, and onion together in a large bowl.
• Whisk mayonnaise, sugar, sweetener, and vinegar in another bowl until smooth. Pour over broccoli mixture and toss to coat. Refrigerate until ready to serve.