Broccoligrapespringsalad Recipes

Steps:

• In a large salad bowl, combine broccoli, onions, celery and grapes. In another bowl, whisk mayonnaise, sugar and vinegar; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.

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. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• Combine broccoli, onion, and grapes in a bowl.
• Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

Steps:

• Combine all the salad ingredients, tossing well to mix.
• Mix the dressing ingredients together then toss with the salad mix.
• Let stand at least 1 hour in the refrigerator (can be made the day before).

Steps:

• Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and the dressing is smooth.
• Toss broccoli, grapes, walnuts, red onion, sunflower seeds, cranberries, and bacon bits together in a large bowl. Drizzle dressing over the salad and gently fold so ingredients are evenly coated.
• Cover bowl with plastic wrap and refrigerate 3 to 4 hours. Stir before serving.

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.

Steps:

• In a bowl, combine broccoli, cheese, bacon and onion. In another bowl, whisk mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Steps:

• Cook bacon in skillet or microwave until crisp.
• Crumble and set aside.
• In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green and red grapes, raisins and almonds.
• Whisk together the mayonnaise, vinegar and sugar.
• Pour dressing over salad and toss to coat.
• Refrigerate until ready to serve.

Steps:

• Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
• Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

Steps:

• Cut broccoli and cauliflower into small to medium florets; combine with apples and oranges.
• Pour enough dressing over ingredients to coat; toss and sprinkle with sunflower seeds. Serve immediately or allow to chill and flavors to blend.

Steps:

• Slice (shave) the broccoli heads, using as little of the stalks as possible.
• Slice the Chinese cabbage into very thin strips, using mainly the top and sides.
• (Remove the large thicker/spiny pieces).
• Mix together the brocolli, cabbage and bacon.
• Mix the mayonnaise, sugar and vinegar.
• Then add the cheese to this mixture forming a very thick dressing.
• Add the dressing to the broccoli mixture, stirring very strongly (roughly) until the dressing is completely distributed.
• Refrigerate at least a couple of hours, or overnight.
• Leftovers keep well in the refrigerator for a few days. Will just need to be stirred.

Steps:

• Prepare broccoli by washing it well, trimming off large leaves, cutting florets into bite-size pieces and peeling the stem, then slicing thinly.
• Place in a large bowl and add crumbled bacon, onion and cheese; stir.
• In a small bowl or measuring cup, combine mayo, vinegar and sugar.
• Pour over salad ingredients and toss well; refrigerate for at least 4 hours to let flavours blend.
• Just before serving, add the halved cherry tomatoes and stir again.

Steps:

• Cook noodles according to directions on the box. Drain,cool and set aside. (I use shell or ring noodles).
• Chop the cucumbers and onions. Shred the carrots.
• Combine the mayo, vinegar, sugar, salt & pepper. Add the noodles and vegetables. Chill in the frig 2 hours or overnight to flavor thru.
• Enjoy!