Easter Broccoli Salad Recipes

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:

• 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:

• 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:

• To make the pickle, heat the vinegar, sugar and salt in a small pan. Boil for 1 min until the sugar dissolves, then add the red onion and simmer for 1 min. Take off the heat, cover, and leave to cool completely.
• Mix the broccoli, carrots, cranberries and cashews in a large bowl. Add the cooled pickled onion, reserving the pickling liquid.
• Whisk together the pickling liquid, oil, maple syrup and lemon zest and juice, along with 2 tbsp cold water. Pour over the vegetables and mix until well coated.

Steps:

• Remove broccoli stems and set aside. Chop broccoli into small florets.
• Attach the shredder blade to a food processor. Shred 1/2 of the broccoli stems and 1/2 of the carrots. Switch to the slicer blade and slice remaining broccoli stems and carrots. Dump contents of the food processor bowl into a large bowl with broccoli florets and onion.
• Whisk together mayonnaise, olive oil, vinegar, and lemon juice in a small bowl. Pour in with the veggies and toss to coat. Marinate in the refrigerator for at least 1 hour.
• Taste and season with salt. Add sunflower seeds just before serving.

Steps:

• Break broccoli into flowerettes.
• Combine the rest and pour over the broccoli.
• Better if marinated 24 hours.

Steps:

• In a large bowl combine broccoli, onion, and shredded cheese.
• Then add in bacon, sunflower seeds, and Craisins.
• Put salad in refrigerator while making the salad dressing below.