Broccoli Strawberry Salad Recipes

Steps:

• Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl. Whisk mayonnaise, sugar, and vinegar together in another bowl until blended; pour over broccoli mixture. Sprinkle almonds over broccoli salad and gently toss to coat. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.

Steps:

• In a large bowl, combine broccoli and cheese. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Gently stir in strawberries; sprinkle with almonds.

Steps:

• In a glass bowl, toss together the florets, slices strawberries, halved grapes and HALF of the sunflower seeds; toss to combine.
• In another small bowl, mix/whisk together mayo, vinegar and sugar to combine (adjust the sugar to suit taste).
• Stir the dressing into the salad and toss to combine.
• Chill, covered until ready to serve.
• When ready to serve, sprinkle with the remaining sunflower seeds.
• Delicious!

Steps:

• Cube cheese into 1/2 inch cubes (about bite size).
• Clean and slice strawberrries into quarters.
• In large bowl, combine the broccoli and cheese.
• In a small bowl, whisk mayo, sugar and vinegar.
• Pour over broccoli and cheese.
• Toss to coat evenly.
• Gently stir in berries.
• At this point, you can refrigerate it or serve immediately.
• To toast almonds, spread on baking sheet lined with parchment paper.
• Bake at 325 only a few minutes until browned slightly. DO NOT overcook. You can "smell" when they are done. When you smell baked almonds, it's time to take them out.
• Before serving, sprinkle with toasted almonds and chopped mint.
• Delicious!

Steps:

• Combine the ice cubes, onions and 1 cup water in a small bowl. Let the onions soak for 10 minutes while preparing the rest of the salad, then drain and pat dry.
• Cook the bacon in a small nonstick skillet over medium-low heat until crispy, about 8 minutes. Transfer to a paper-towel-lined plate to drain, reserving 1 teaspoon drippings for the dressing. Finely chop the bacon strips and reserve.
• Whisk the buttermilk, sour cream, lemon zest and juice, reserved bacon drippings, 3/4 teaspoon salt and pepper to taste in a large bowl. Add the broccoli, onions and golden raisins to the dressing. Toss well, cover and chill for at least 1 hour and up to 4 hours.
• Before serving, toss well and season with additional salt and pepper. Transfer to a serving dish and top with the chopped bacon and sunflower seeds.

Steps:

• Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
• Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper.

Steps:

• In large serving bowl, combine all ingredients except salad dressing; toss to mix.
• Pour dressing over salad; toss to coat.

Steps:

• Add all of the salad ingredients to a large bowl except avocados. In a separate medium bowl, whisk together the Dressing ingredients. Add dressing to Salad and toss until evenly coated. Best if chilled for at least 30 minutes up to overnight. Toss with avocados before serving.