Broccoli Grape Salad Food

BROCCOLI SALAD WITH RED GRAPES, BACON, AND SUNFLOWER SEEDS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble 7 slices of bacon; mix with sunflower seeds in a resealable bag.
• Combine broccoli, onion, and grapes in a bowl.
• Crumble the remaining bacon slice. Whisk mayonnaise, vinegar, sugar, and black pepper together in a bowl; fold in the 1 slice crumbled bacon. Pour dressing over broccoli mixture; toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, about 2 hours.
• Sprinkle bacon-sunflower seed mixture over salad before serving; mix well.

BROCCOLI SALAD WITH GRAPES

Steps:

• Combine mayonnaise, sugar, and red wine vinegar in a bowl to make dressing.
• Combine bacon, broccoli, celery, grapes, almonds, and raisins in a large bowl; stir in dressing and serve.

BROCCOLI GRAPE SALAD

Steps:

• Mix together broccoli,red onion,green and red grapes and rasins and set aside.
• Mix together in a separate bowl mayonnaise,sugar and apple cider vinegar.
• Add bacon and sunflower seeds just before serving.
• Than add the dressing mix and stir to coat salad well.
• NOTE: You may want to make two batches of the salad dressing depending on how much you like over your salads.
• Chill the lefted overs if you have any lefted.

GRAPE BROCCOLI SALAD

Steps:

• In a large bowl, combine the broccoli, grapes, celery, onions, water chestnuts and raisins. In a small bowl, combine the yogurt, mayonnaise and honey. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 1 hour before serving.

FRESH GRAPE BROCCOLI SALAD

Steps:

• In a large salad bowl, combine broccoli, onions, celery and grapes. In another bowl, whisk mayonnaise, sugar and vinegar; pour over broccoli mixture; toss to coat. Cover and refrigerate until serving. Stir in bacon and almonds just before serving.

BROCCOLI SALAD WITH GRAPES

Steps:

• In bowl add broccoli, grapes, crisp bacon and slivered almonds. Toss.
• In another bowl add dressing ingredients. Mix well.
• When ready to serve combined salad and dressing, Mix well.

ROASTED BROCCOLI AND GRAPE SALAD

Steps:

• For the salad: Preheat the oven to 425 degrees F.
• Toss the broccoli florets and red onion with the olive oil and a couple pinches of salt and spread out on a sheet pan. Roast until browned and crisp, 18 to 22 minutes.
• Meanwhile, combine the raisins and sherry vinegar in a small saucepan and bring to a simmer. Remove from the heat and allow the raisins to plump for 10 to 15 minutes.
• For the dressing: Combine the mayo, milk, sugar, vinegar, a pinch of salt and a bunch of black pepper in a large bowl.
• For the salad: Add the broccoli mixture to the dressing along with the grapes and celery. Drain the raisins, then add those. Fold everything together until combined, then taste and adjust seasoning. If not serving right away, cover and refrigerate. Top with the almonds right before serving.

BROCCOLI, GRAPE, AND PASTA SALAD

Steps:

• Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
• Prepare pasta according to package directions.
• Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
• Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.