Broccoli Alluvetta Broccoli With Raisins Food

BROCCOLI RAISIN SALAD

Steps:

• In a large bowl, combine the broccoli, raisins and onion. In a small bowl, combine the Miracle Whip, vinegar and sugar. Pour over broccoli mixture; toss to coat. Sprinkle with bacon. Refrigerate for at least 2 hours before serving.

BROCCOLI RAISIN SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and cool. Chop bacon.
• Mix broccoli, bacon, red onion, and raisins in a bowl.
• Whisk mayonnaise, sugar, and vinegar together in a bowl; stir dressing into broccoli mixture until evenly coated. Cover bowl and refrigerate for flavors to blend, about 1 hour. Sprinkle salad with sunflower seeds.

BROCCOLI-AND-BACON SALAD

Steps:

• Toss broccoli, bacon, red onion, raisins, cashews, and water chestnuts together in a large bowl.
• Whisk mayonnaise, sugar, and vinegar together until smooth; pour over salad and toss to coat.
• Cover bowl with plastic wrap and refrigerate until the dressing sets, at least 4 hours.

BROCCOLI ALL'UVETTA (BROCCOLI WITH RAISINS)

Steps:

• In a frying pan, melt the butter and add half the olive oil. Gently saute the garlic until soft but not brown. Add the anchovies and cook 5 minutes, mashing the anchovies. Remove from heat and set aside.
• In a separate pan, fry the bread crumbs with the remaining oil, stirring continuously until well browned, about 2 minutes. Set aside.
• Drain the raisins and set aside. Cook the broccoli in salted boiling water for 3 minutes. Drain thoroughly. Arrange on a round dish. Sprinkle with raisins and pine nuts, then pour the garlic-anchovy sauce over all. Sprinkle with bread crumbs and serve.