Peggys Delicious Broccoli Salad Recipes

Steps:

• Place bacon in a large, deep skillet.
• Cook over medium heat until evenly brown.
• Remove bacon to paper towel,cool.
• Crumble bacon and set aside.
• In a medium bowl, combine broccoli,onion and raisins.
• In a small bowl, whisk together the vinegar, sugar and mayonnaise.
• Pour over broccoli mixture, and toss until well mixed.
• Refrigerate at least two (2) hours.
• Before serving, Toss salad with crumbled bacon and nuts.
• Enjoy.

Steps:

• Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Arrange the pierogies snugly flat-side down in the skillet (there may be some overlapping). Cook until the bottoms just begin to brown, about 3 minutes. Pour in 1/2 cup of water and simmer until the pierogi dough is tender and the water has completely evaporated, 4 to 5 minutes. Lower the heat to medium and continue cooking until the bottoms are golden brown, 2 to 3 minutes more; watch carefully as they can go from golden to burnt quickly. Remove from the heat.
• While the pierogies cook, heat the remaining 1 tablespoon oil in a large skillet over medium heat. When the oil is shimmering, squeeze the sausage out of the casings into the skillet. Cook the sausage, stirring frequently and breaking it up into bite-size pieces, until browned, 5 to 6 minutes. Add the garlic and pepper flakes and stir until the garlic begins to brown, about 30 seconds. Stir in the broccoli. Stir in the broth, scraping the bottom of the pan to release any browned bits. Sprinkle with the Parmesan. Reduce the heat and simmer, uncovered, until the liquid is reduced by half and the broccoli is tender, 4 to 5 minutes. Remove from the heat.
• Transfer the pierogies to a large, shallow serving dish and top with the sausage and broccoli mixture. Toss everything to combine and sprinkle with extra Parmesan.

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 up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid.
• Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli.
• In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions.
• Cover the container securely with the lid and shake well.
• The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving.
• Enjoy.