Audreys Sunshine Raisin Broccoli Salad Food

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BROCCOLI SUNSHINE SALAD



Broccoli Sunshine Salad image

Fresh broccoli florets, bacon, sunflower seeds, raisins, red onion, and shredded cheddar in a sweet & tangy dressing

Provided by [email protected]

Time 3h30m

Number Of Ingredients 10

4 1/2 cups broccoli washed (drained & cut into bite-sized pieces (1 1/2 inch))
1/2 cup shredded cheddar cheese (I use sharp cheddar, but use what you like)
1/3 cup raisins
1/4 cup chopped red onion rinse in a strainer with hot water for 10 seconds if the onion is too strong
8 slices bacon cooked and crumbled or chopped
1/3 cup shelled sunflower seeds you can use roasted with no salt or roasted & salted
* Dressing (see notes)
1/2 cup mayo (Hellmann's light is my go-to)
2 tablespoons sugar
2 teaspoons lemon juice

Steps:

  • In a small bowl, combine mayo, sugar, and lemon juice. Mix dressing well and allow to chill for an hour or so. This allows the lemon juice to dissolve the sugar before combining with the rest of the salad ingredients.
  • While the dressing chills, combine broccoli, cheese, raisins, onion, bacon, and sunflower seeds in a large bowl. Store in the frig while the dressing finishes chilling.
  • Pour dressing over salad and toss well to coat. You can serve immediately, but I recommend refrigerating for several hours or overnight to meld flavors and soften the broccoli.

PINEAPPLE RAISIN BROCCOLI SALAD



Pineapple Raisin Broccoli Salad image

Make and share this Pineapple Raisin Broccoli Salad recipe from Food.com.

Provided by carolinafan

Categories     Summer

Time 2h15m

Yield 10-12 serving(s)

Number Of Ingredients 9

1 lb bacon
8 cups broccoli florets (about 2 lbs.)
2 cups shredded cheddar cheese
1 (8 ounce) can pineapple tidbits
1/2 cup raisins
1/3 cup finely chopped red onions or 1/3 cup vidalia onion
1 cup mayonnaise or 1 cup salad dressing
1/2 cup sugar
1/4 cup vinegar

Steps:

  • In large skillet, cook bacon over medium heat until brown. Drain bacon on paper towels; set aside.
  • In large bowl combine broccoli, cheese, pineapple, raisins and onion.
  • Crumble bacon; add to broccoli mixture.
  • For dressing, in small bowl stir together mayonnaise, sugar and vinegar.
  • Pour over broccoli mixture; toss to coat.
  • Cover and chill for 2 to 4 hours.

JUDY'S BROCCOLI SALAD



Judy's Broccoli Salad image

Make and share this Judy's Broccoli Salad recipe from Food.com.

Provided by MsPia

Categories     Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 large broccoli
1 cup raisins
1 small onion, chopped fine
1/2 cup cubed cheddar cheese
3 -5 slices cooked bacon, crumbled
1 cup sunflower seeds
1 cup mayonnaise
1 tablespoon vinegar
1/4 cup sugar

Steps:

  • Soaked the raisins in water for 20 minutes, meanwhile chop the broccoli into very small pieces.
  • Mix it with the onions, cheddar cubes and bacon.
  • For the dressing mix mayo, vinegar and sugar all together.
  • Add raisins and sunflower seeds to broccoli mix.
  • Mix a little dressing at a time, you may not need to use all of it.

BROCCOLI SALAD



Broccoli Salad image

This recipe for the best ever bacon, raisin and broccoli salad is slightly altered from one posted by Martha Carey in a site from Panama, "La Cocina Paraiso" (The Paradise Kitchen). It's a healthy dish, full of vitamins and antioxidants. I won't try to persuade you that it's better than ice cream, but given the choice, I might choose this scrumptious salad.

Provided by ngibsonn

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 bunches broccoli
1 tablespoon cooking oil
6 slices bacon
1/2 small red onion, chopped fine
1 cup raisins
2 tablespoons apple cider vinegar
1 cup reduced-fat mayonnaise or 1 cup light mayonnaise
1/4 cup sugar
1/8 teaspoon celery seed (optional)

Steps:

  • Cut off the broccoli heads, and separate into small florets.
  • Steam in a microwave for four minutes.
  • Bite a piece.
  • It should be crispy-tender and bright green.
  • Nuke for 1 minute at a time for 1 or 2 minutes more if required.
  • Dump immediately into icy cold water to stop the cooking process.
  • Remove into a colander and set aside to drain.
  • Put cooking oil in a skillet.
  • Chop bacon into tiny cubes and sauté on medium heat until crispy.
  • Drain and spread onto a paper towel to blot more grease (You may fry bacon whole if you wish, drain, cool and then crumble fine).
  • Make up the dressing.
  • Add the chopped onion, crumbled bacon and raisins to the dressing and mix well.
  • If you have a salad strainer, spin broccoli to remove more water.
  • Place broccoli in a bowl, pour dressing over it and mix lightly.
  • Refrigerate for 3 hours or more to chill and develop the flavors.
  • This salad will keep well in the refrigerator for three days.

Nutrition Facts : Calories 651.5, Fat 39.8, SaturatedFat 8.7, Cholesterol 44.1, Sodium 866.4, Carbohydrate 67.7, Fiber 9.4, Sugar 42, Protein 14.1

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