Broccoli Strawberry Salad Food

BROCCOLI STRAWBERRY SALAD

Steps:

• In a large bowl, combine broccoli and cheese. In a small bowl, whisk the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Gently stir in strawberries; sprinkle with almonds.

EASY AND DELICIOUS STRAWBERRY BROCCOLI SALAD

Steps:

• In a glass bowl, toss together the florets, slices strawberries, halved grapes and HALF of the sunflower seeds; toss to combine.
• In another small bowl, mix/whisk together mayo, vinegar and sugar to combine (adjust the sugar to suit taste).
• Stir the dressing into the salad and toss to combine.
• Chill, covered until ready to serve.
• When ready to serve, sprinkle with the remaining sunflower seeds.
• Delicious!

BROCCOLI STRAWBERRY SALAD RECIPE

Steps:

• Mix broccoli and cheese together in a large bowl.
• In a separate bowl, whisk your mayonnaise, sugar and vinegar. Pour over broccoli and toss to coat. Carefully stir in cut up strawberries; sprinkle with almonds. Serve immediately. ENJOY!

STRAWBERRY AND BROCCOLI SALAD

Steps:

• Cube cheese into 1/2 inch cubes (about bite size).
• Clean and slice strawberrries into quarters.
• In large bowl, combine the broccoli and cheese.
• In a small bowl, whisk mayo, sugar and vinegar.
• Pour over broccoli and cheese.
• Toss to coat evenly.
• Gently stir in berries.
• At this point, you can refrigerate it or serve immediately.
• To toast almonds, spread on baking sheet lined with parchment paper.
• Bake at 325 only a few minutes until browned slightly. DO NOT overcook. You can "smell" when they are done. When you smell baked almonds, it's time to take them out.
• Before serving, sprinkle with toasted almonds and chopped mint.
• Delicious!

BROCCOLI STRAWBERRY SALAD

Steps:

• Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl. Whisk mayonnaise, sugar, and vinegar together in another bowl until blended; pour over broccoli mixture. Sprinkle almonds over broccoli salad and gently toss to coat. Cover with plastic wrap and refrigerate until chilled, 1 to 2 hours.

STRAWBERRY SALAD

Steps:

• Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
• Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.

STRAWBERRY SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

STRAWBERRY BROCCOLI SALAD WITH CREAMY POPPY SEED DRESSING RECIPE - (3.9/5)

Steps:

• Add all of the salad ingredients to a large bowl except avocados. In a separate medium bowl, whisk together the Dressing ingredients. Add dressing to Salad and toss until evenly coated. Best if chilled for at least 30 minutes up to overnight. Toss with avocados before serving.

ROMAINE-BROCCOLI SALAD WITH STRAWBERRIES

Steps:

• In large serving bowl, combine all ingredients except salad dressing; toss to mix.
• Pour dressing over salad; toss to coat.

STRAWBERRY SPINACH SALAD

Steps:

• Arrange spinach and strawberries on individual salad plates or in a large salad bowl. Place the next six ingredients in a blender or food processor. With unit running, add oil and vinegar in a steady stream. Blend until thickened. Drizzle over salad; serve immediately.

GRANDMA BIRDIE'S BROCCOLI SALAD

Steps:

• Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.
• Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.
• Remove florets from the ice water and put on paper towels to dry.
• When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.