Bavarian Salad Broccoli Salad Mold Food

BAVARIAN CUCUMBER SALAD

Bavarian Cucumber Salad image

This salad is so easy to throw together and can be made a few hours ahead of time. When my German aunt serves it, she usually does two or three other traditional salads and puts together a little salad plate for each guest as a starter to the meal.

Provided by Sackville

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 medium cucumbers, thinly sliced
4 green onions, thinly sliced
3 small tomatoes, sliced
2 tablespoons fresh parsley, chopped
1/4 cup sour cream
1/4 teaspoon prepared mustard
2 tablespoons minced fresh dill
1 tablespoon vinegar
1 tablespoon milk
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine the cucumbers, onions, tomatoes and parsley in a bowl.
Mix up dressing ingredients separately, pour over the cucumber mixture and toss gently.
Cover and chill for at least 1 hour.

FRESH BROCCOLI SALAD

Fresh Broccoli Salad image

This is a yummy summer salad that uses an interesting combination of fruits, vegetables and meats. Before you decide you won't like it, try it. You'll be pleasantly surprised. You can add an extra head of broccoli, if you like.

Provided by Nora

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

Ingredients

2 heads fresh broccoli
1 red onion
½ pound bacon
¾ cup raisins
¾ cup sliced almonds
1 cup mayonnaise
½ cup white sugar
2 tablespoons white wine vinegar

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.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 28.5 g, Cholesterol 18.3 mg, Fat 27.2 g, Fiber 3.2 g, Protein 7.3 g, SaturatedFat 4.4 g, Sodium 352.9 mg, Sugar 20.3 g

BROCCOLI SALAD

Broccoli Salad image

It is easy to understand why broccoli salad is a mainstay of potluck dinners and community gatherings. Not only is it a crowd-pleaser, but also raw broccoli is a clever make-ahead ingredient because it maintains its hardy texture and crunch over time. (This Southern-inspired recipe can be made up to 24 hours ahead, then stored in the fridge.) While most traditional Southern broccoli salads feature a creamy mayonnaise dressing and are finished with bacon bits and grated cheese, this vegan riff offers a punchy vinegar mixture that serves as a quick pickling liquid for the onions and raisins before it's used as the final dressing. If you are making this salad in advance, leave the toasted almonds out until you are ready to eat.

Provided by Hetty McKinnon

Categories lunch, weeknight, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1/2 cup golden or black raisins (or dried cranberries)
1/2 red onion, finely sliced
1/4 cup apple cider vinegar
4 teaspoons granulated sugar
Kosher salt (such as Diamond Crystal)
3 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
1 1/2 pounds broccoli (about 2 heads)
1 apple (any variety), cored and cut into ½-inch cubes
2 scallions, white and green parts, finely sliced
Kosher salt (such as Diamond Crystal) and black pepper
1/2 cup toasted sliced almonds, pepitas or sunflower seeds (see Tip)
1 cup red or green grapes (optional), halved crosswise

Steps:

Make the dressing: Place raisins and red onion in a small bowl. Add vinegar, sugar, ¾ teaspoon salt and 2 tablespoons of water, and toss to combine. Leave to pickle for 10 minutes while you prepare the rest of the ingredients.
Peel the woody exterior from the broccoli stalks and discard. Chop the stalks into ½-inch pieces. Chop the broccoli florets into ½-inch pieces. (The pieces do not have to be uniform or the same shape.) Place all the broccoli into a large mixing bowl.
After 10 minutes, finish the dressing by adding the olive oil and sesame oil to the bowl with the pickling raisins and red onion, and stir well to combine. Taste and season with more salt if needed. It should be tangy, slightly sweet and a little salty.
Add the raisin-and-onion dressing to the broccoli along with the apple and scallions. Using two large spoons, toss well so that everything is well coated. Season with 1/2 teaspoon salt and black pepper to taste. Taste to make sure you are happy with the seasonings, adding more if needed.
When you are ready to eat, add the almonds and grapes (if using), and gently toss. Serve at room temperature.

BROCCOLI SALAD

Broccoli salad image

Enjoy this crunchy, vegan broccoli salad for lunch or as a side. It's sweet, sharp and full of different textures and colours

Provided by Liberty Mendez

Categories Lunch, Side dish

Time 13m

Number Of Ingredients 11

Ingredients

300g broccoli florets , broken into small pieces
2 carrots , peeled lengthways into large ribbons
50g dried cranberries
50g cashews , toasted, roughly chopped
80ml cider vinegar
1 tbsp caster sugar
¼ tsp sea salt flakes
1 red onion , finely sliced
50ml extra virgin olive oil
1 tbsp maple syrup
1 lemon , zested and juiced

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.

Nutrition Facts : Calories 617 calories, Fat 39 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.4 milligram of sodium

VELMA'S STRAWBERRY CREAM CHEESE SALAD MOLD

Velma's Strawberry Cream Cheese Salad Mold image

This is a variation of other strawberry cream cheese salad recipes, as it uses fewer ingredients, does not call for sour cream, and uses the small size Jello package. This is a wonderful brunch dish, especially when served with something like Recipe #319338. It's often used for showers, too. This recipe was given to me by a friend's mother many years ago. (Cooking time is chilling time.)

Provided by Cindy W.

Categories Gelatin

Time 3h30m

Yield 1 mold, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

1 (3 ounce) package strawberry Jell-O gelatin dessert
1 (8 ounce) package cream cheese, softened to room temp
1/2 cup heavy cream
1 cup celery, diced fine
2 cups crushed pineapple, well drained
3/4 cup nutmeats

Steps:

Prepare jello according to package instructions. Have jello cold, but not set.
Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
Add diced celery, drained pineapple, and nuts. Stir till well mixed.
Pour into mold and refrigerate until firm.
Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!

Nutrition Facts : Calories 306.1, Fat 22.1, SaturatedFat 10.6, Cholesterol 51.6, Sodium 151.3, Carbohydrate 24.2, Fiber 1.9, Sugar 18.4, Protein 5.8