Chopped Broccoli Salad Recipe By Tasty

Steps:

• Add the broccoli, cauliflower, Brussels sprouts, carrots, red onion, and bacon, if using, to the bowl of a large food processor. Pulse until the ingredients are finely chopped, or broken down to your desired consistency. Set aside.
• Make the dressing: In a medium bowl, stir together the mayonnaise, Greek yogurt, honey, apple cider vinegar, salt, and pepper. Set aside.
• Add the chopped vegetable mixture to a large bowl, along with the cheddar cheese, sunflower seeds, dried cranberries, and almonds. Drizzle half of the dressing over the salad and toss to combine, adding more dressing as desired.
• Serve immediately
• Enjoy!

Steps:

• Wash broccoli, ahead of time and drain well on paper towels.
• In a large bowl, combine the first 5 ingredients including the broccoli and mix well.
• Combine dressing ingredients, and spoon over broccoli mixture and toss.
• Refridgerate for several hours before serving.
• Sprinkle bacon bits over salad just before serving.

Steps:

• Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.
• Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.
• In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.
• Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Steps:

• Chop all vegetables. Add walnuts and raisins, mix well. Prepare dressing with mayo, half and half (or milk) Splenda and vinegar. Add bacon bits and or cheese as desired. Pour over salad and refrigerate several hours or overnight.

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:

• Preheat the oven to 400 degrees F.
• Toss the broccoli together with the oil and sprinkle generously with salt and pepper. Spread the broccoli in an evenly spaced single layer onto a baking sheet. Roast until the florets just begin to char and the stems have softened slightly, 15 to 20 minutes.
• In the meantime, add the bacon to a small skillet over medium heat. Cook, stirring occasionally until the fat has rendered and the bacon is almost crispy, about 5 minutes. Add the onion to the skillet and cook until slightly softened, 2 to 3 minutes. Add the vinegar and sugar and stir until the sugar has dissolved, about 1 minute.
• Add the roasted broccoli to a large bowl and pour the bacon dressing over the top along with the walnuts, tossing to coat. Serve warm or at room temperature.

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:

• In a large bowl, combine the first 5 ingredients. In a small bowl, mix mayonnaise, sugar, cheese, vinegar and salt until blended. Add to salad and toss to coat. Just before serving, stir in peanuts. Refrigerate leftovers.

Steps:

• For the dressing: in a saucepan, whisk together the eggs, sugar, cornstarch and the dry mustard.
• Add/whisk in vinegar and water; cook on low heat until thickened.
• Remove from heat, add/stir in the mayonnaise and garlic powder (if using) cool well.
• To make the salad: marinate broccoli in the dressing for about 3-4 hours.
• Add in the remaining salad ingredients; toss well to combine.
• DELICIOUS!

Steps:

• Toss lettuce with broccoli, carrots and dressing.
• Top with cheese and bacon.

Steps:

• Mix together the broccoli, green grapes (halved), chopped green onions, slivered almonds, and golden raisins.
• Fry the bacon crisp and crumble over the salad.
• Mix the mayo, sugar, and vinegar to make the dressing.
• Pour dressing over salad and stir.
• Let set in fridge for 2 hours before serving.

Steps:

• Cut broccoli florets from stem.
• Discard stem.
• Cut florets into smaller pieces and add to large bowl.
• Add chopped red onion.
• Combine mayonnaise, powdered sugar and wine vinegar in a separate bowl.
• Mix well.
• Add dressing to the broccoli and combine.
• Add sunflower seeds, bacon and raisins.
• Refrigerate for 1 hour prior to serving.
• If the salad seems too "dry" for the amount of broccoli, make a half batch of the dressing ingredients and mix into the salad for an extra creamy batch.
• You may substitute craisins in place of the raisins.

Steps:

• Combine first 5 ingredients in a salad bowl.
• Combine dressing ingredients and mix with salad.
• Refrigerate until ready to serve.

Steps:

• Place bacon in a large, deep skillet. Sauté over medium-high heat until cooked through and evenly brown. Drain, let cool and crumble.
• In a large bowl, toss the broccoli florets, bacon, green onions,raisins,and peanuts together.
• In a small bowl, whisk the vinegar, sugar and mayonnaise together.
• Pour half of the dressing over the broccoli mixture and refrigerate.
• Let marinate overnight.
• Just before serving, top with remaining dressing.

Steps:

• Combine all ingredients for salad.
• Combine dressing ingredients.
• Add to salad just before serving and toss.